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