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Penne alla Rucola e Salsa di Pomodoro e Panna
Penne with Arugula in Tomato-Cream Sauce
Penne with Arugula in Tomato-Cream Sauce
Everyone loves penne and everyone loves this dish. Quick and simple to make, you can whip up this casual dinner after work or during a busy weekend in just a few minutes. It is so good, you'll feel you are dining out in a restaurant! Serve this pasta with an Italian Chardonnay, a smooth Sangiovese or a martini ~ for a twist!
Serves 4 generous portions
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2
tablespoons extra-virgin olive oil
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3
ounces thinly-sliced prosciutto, cut into julienne
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1 3/4
cups Quick Tomato Sauce (see recipe) or your favorite tomato sauce
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1
cup heavy cream
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3
ounces arugula (2 small bunches), stems removed, cut leaves into broad
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julienne, then rinse well and drain
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salt and freshly ground white pepper to taste
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1
pound dried penne
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grated Parmigiano-Reggiano served at table side
1. In a large sauté pan over medium heat, add the extra-virgin olive oil and sauté the prosciutto for a minute, or just until fragrant, being careful to not brown the prosciutto. Add the Quick Tomato Sauce, stir until blended and simmer for 3-4 minutes. Pour in the cream, stir until blended and simmer for a minute. Stir in the arugula, simmer for a minute just until the arugula begins to wilt, then season to taste. (If making this sauce a short time in advance of serving, remove from the heat. Just before the penne is ready to be added, briefly warm over low heat, then toss with the boiled penne.)
2. Meanwhile, bring a deep pot of lightly salted water to a rolling boil. Add the penne, stir gently to prevent from sticking together, and boil until al dente. Drain the penne but leave some water dripping as coating for the pasta, then quickly add to the warmed sauce, toss and it's done! Accompany with grated Parmigiano-Reggiano offered at table side.
Mary Beth's Chef's Tip: When cream is added to a smooth, mild tomato sauce as in this recipe, it becomes a "pink" sauce. Finish this pink sauce with a tablespoon or two of vodka, and it becomes "alla vodka" sauce, a favorite of many pasta-lovers. The addition of prosciutto and arugula, gives a welcomed and wonderful flavor to an Italian classic.
Pasta sauces often make ideal sauces for chicken because they enhance rather than overpower its delicacy. Serve this sauce over sautéed or grilled chicken breasts for a change. You're in for a treat ~ it's really delicious. If you keep tomato sauce on-hand, or have some frozen (easy to thaw quickly), you can make this sauce in less than 10 minutes. Blend any amount of cream with tomato sauce that appeals to you.
2. Meanwhile, bring a deep pot of lightly salted water to a rolling boil. Add the penne, stir gently to prevent from sticking together, and boil until al dente. Drain the penne but leave some water dripping as coating for the pasta, then quickly add to the warmed sauce, toss and it's done! Accompany with grated Parmigiano-Reggiano offered at table side.
Mary Beth's Chef's Tip: When cream is added to a smooth, mild tomato sauce as in this recipe, it becomes a "pink" sauce. Finish this pink sauce with a tablespoon or two of vodka, and it becomes "alla vodka" sauce, a favorite of many pasta-lovers. The addition of prosciutto and arugula, gives a welcomed and wonderful flavor to an Italian classic.
Pasta sauces often make ideal sauces for chicken because they enhance rather than overpower its delicacy. Serve this sauce over sautéed or grilled chicken breasts for a change. You're in for a treat ~ it's really delicious. If you keep tomato sauce on-hand, or have some frozen (easy to thaw quickly), you can make this sauce in less than 10 minutes. Blend any amount of cream with tomato sauce that appeals to you.
