Umbrella Penne

Name: Umbrella Penne
Ingredients: 3 12 ounces pancetta (or prosciutto); 7 garlic cloves; 2 rosemary sprigs (leaves only); 3 tablespoons extra virgin olive oil; 1 -2 lb plum tomato (seeded, peeled, and passed through a food mill OR 4 cups Bellissima Salsa Di Pomodoro #124000); salt; 14 cup heavy cream; 1 lb penne pasta (dry)

8 ingredients

9 steps

Ingredients

3 12 ounces pancetta (or prosciutto)
7 garlic cloves
2 rosemary sprigs (leaves only)
3 tablespoons extra virgin olive oil
1 -2 lb plum tomato (seeded, peeled, and passed through a food mill OR 4 cups Bellissima Salsa Di Pomodoro #124000)
salt
14 cup heavy cream
1 lb penne pasta (dry)

Directions

1

Mince the prosciutto, garlic, and rosemary leaves together.
2

Cook the mixture over medium heat until the prosciutto just starts to brown.
3

Fold in the tomatoes, (OR Bellissima Salsa Di Pomodoro #124000 sauce) flavor with salt, and bring to gentle boil.
4

Cover and simmer for 30-45 minutes on low heat or until it has reduced to a coating consistency.
5

Boil and cook penne until al dente.
6

Drain, and return to pot.
7

Stir in the tomato sauce and heavy cream, and spread evenly on the penne.
8

Serve hot.
9

Add chili flakes and extra salt if desired.