A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
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.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology