INGREDIENTS

  • 1/4 cup olive oil
  • 1 clove garlic
  • 1/4 lb thinly sliced prosciutto
  • 1 cup onions (julienned)
  • 2 jars Rao’s Homemade® Marinara or Tomato Basil Sauce
  • 1 1/2 lb Rao’s Homemade® Penne Rigate
  • Crushed black pepper
  • Pecorino Romano cheese to taste
  • Fresh basil leaves

PROCEDURE

  • Roll each piece of prosciutto and then trim each roll into 1/4” pieces.
  • Combine olive oil, garlic, onions, and prosciutto in a hot pan, sauté until your onions become translucent and your prosciutto becomes crispy.
  • Add Rao’s Homemade® Marinara or Tomato Basil Sauce and stir.
  • When sauce begins to simmer, add fresh crushed black pepper.
  • Add Pecorino Romano cheese to taste, and fresh basil leaves last to add a little flavor.
  • Pour cooked pasta into the sauce and mix to cover pasta entirely.

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