Penne Rigate Prosciutto alla Vodka
Prep Time
Cooking Mode
1 Penne Rigate Pasta, cooked according to package directions
2 First Cold Pressed Extra Virgin 100% Olive Oil
1 Pearl onions, peeled and halved (284 g)
2 Small mushrooms
1 The Original Prosciutto, sliced in strips
1 35% whipping cream
1 Creamy Prosciutto with Vodka Pasta Sauce
1 ¼ Chopped provolone cheese, divided
¾ Shredded mozzarella cheese, divided
2 Chopped fresh thyme leaves
0 Salt and pepper
1 Penne Rigate Pasta, cooked according to package directions
2 First Cold Pressed Extra Virgin 100% Olive Oil
1 Pearl onions, peeled and halved (284 g)
2 Small mushrooms
1 The Original Prosciutto, sliced in strips
1 35% whipping cream
1 Creamy Prosciutto with Vodka Pasta Sauce
1 ¼ Chopped provolone cheese, divided
¾ Shredded mozzarella cheese, divided
2 Chopped fresh thyme leaves
0 Salt and pepper
Directions
1Preheat oven to 375ºF (190ºC). Heat olive oil in a large skillet set over medium-high heat; sauté onion and mushrooms for 6 minutes or until tender. Add prosciutto; sauté for 2 minutes. Stir in cream and sauce; bring to a boil.
2Toss cooked pasta with the sauce, half of each the provolone and mozzarella cheeses and all the thyme. Season to taste with salt and pepper.
3Transfer to an 11 X 7-inch (2 L) baking dish; sprinkle with remaining cheeses. Bake for 25 minutes or until bubbly.
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Personal Note
Personal Note
