Entrée – Pasta
Pasta with Onions, Sage & Prosciutto

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

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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

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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.