Ingredients
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8 ounces dry penne pasta
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2 tablespoons olive oil
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2 ounces thinly sliced prosciutto, chopped
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1 medium onion, chopped (about 1 cup)
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1/2 cup dry white wine
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1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
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2 teaspoons cornstarch
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1 cup half-and-half
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freshly grated parmesan cheese or romano cheese
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1/4 teaspoon dried red pepper flakes
Instructions
- 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.