Entrée – Pasta Pasta with Onions, Sage & Prosciutto

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2.43 out of 5 (28 ratings)

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


  1. Heat oil in saucepan. Add onions and cook until onions start to caramelize.
  2. Reduce heat to medium low and add prosciutto and sage. Cook the mixture for 20-25 minutes.
  3. Season the onions mixture to taste with freshly ground black pepper and salt.
  4. Toss all ingredients together with the paste, add cheese and serve with salad, garlic bread and wine.

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