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Pasta al Forno

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Member since 2008

Serves 6 | Prep Time 15 | Cook Time 20-25


1 pound ziti rigate
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small onion, finely chopped
3 cloves garlic, chopped
1 (15-ounce) can, crushed tomatoes
1/2 cup heavy cream
2 pinches ground cinnamon
Salt and pepper
3 ounces prosciutto, 1 thick slice from deli, chopped
1/4 to 1/3 cup grated Parmigiano-Reggiano
Softened butter to coat a medium casserole or baking dish

Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes.

Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.

To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes.

Stir in tomatoes and bring to a bubble.

Add cream and season sauce with cinnamon, salt and pepper.

Add chopped prosciutto to sauce and stir with cooked pasta to combine.

Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole.

Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.

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