Ingredients:
8 ounces dry penne pasta
2 tablespoons olive oil
2 ounces thinly sliced prosciutto, chopped
1 medium onions, chopped ( about 1 cup)
1/4 teaspoon dried red pepper flakes
1/2 cup dry white wine
1 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic, undrained
2 teaspoons cornstarch
1 cup half-and-half
freshly grated parmesan cheese or romano cheese
Directions:
Cook pasta per directions on package.
Meanwhile, prepare sauce.
Heat olive oil in large skillet.
Add chopped prosciutto, onion, and dried red pepper flakes and saute until onions are golden (about 5 minutes).
Remove pan from burner and add wine.
Return pan to burner and stir, loosening up any browned bits from bottom of the pan and reducing liquid by half (about 2 minutes).
Add tomatoes and bring to a boil reducing juices slightly (about 2 minutes).
In a separate bowl, dissolve cornstarch in half and half and stir into the sauce.
Simmer 5 minutes or until sauce is thickened slightly.
Drain pasta, toss with sauce, and sprinkle with cheese.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.