You're the Chef logo

Entrée – Pasta
Pasta with Onions, Sage & Prosciutto


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



Yield: six portions

Ingredients:

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



Procedure:
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.