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Entrée – Pasta
Pasta with Onions, Sage & Prosciutto

This recipe was inspired by
Chris Hawkins of Ulster, PA (USA).

Yield: six portions


2 lb. Spanish onions, sliced
2 Tbsp. olive oil
1/2 lb. prosciutto, sliced thick and diced
1 1/2 c. fresh sage leaves, coarsely chopped
1 lb. penne rigate pasta, cooked and drained according to package directions, chilled
3 Tbsp. grated Pecorino Romano cheese
to taste salt
to taste ground black pepper

Heat oil in saucepan. Add onions and cook until onions start to caramelize.

Reduce heat to medium low and add prosciutto and sage. Cook the mixture for 20-25 minutes.

Season the onions mixture to taste with freshly ground black pepper and salt.

Toss all ingredients together with the paste, add cheese and serve with salad, garlic bread and wine.