The fresh ingredients in this penne pasta with sage butter and prosciutto will be at war with your taste buds to determine which is best. The dish, while simple to make, has a very complex flavor with many layers to it. The sage and butter are a beautiful combination and pack a powerful 1-2 punch.
Did I mention the butter sauteed onions? I can’t think of many things that make a kitchen smell more pleasantly than sauteing onions (especially in butter). And the butter onion sauce puts the copper cap on this very special recipe.
This pasta recipe is not quite a cream base but it definitely has some good texture to it. I would recommend a nice medium bodied red wine to pair with this pasta, you won’t be disappointed!
And as always… Live to EAT!
- 1 lb Penne Pasta
- ¼ lb Thinly Cut Prosciutto De Parma
- 8 Tablespoons Unsalted Butter
- 1 Large Sweet White Onion
- Pinch of Salt
- Pinch of Ground Pepper
- ½ Cup Low Sodium Chicken Stock
- 1 Teaspoon Fresh Lemon Zest
- ¼ Teaspoon Fresh Nutmeg
- ¼ Cup Fresh Parsley (chopped)
- 2 Tablespoons Fresh Sage (chopped)
- ½ Cup Parmesan Reggiano (grated)
- Bring a large pot of water to a boil (generously salt the water)
- Add the pasta and cook slightly al dente
- While the pasta cooks trim the access fat off of the prosciutto and cut into thin strips
- In a large frying pan over medium heat, melt the butter and saute the onions until soft (3-5 mins)
- Add pinch of salt and pepper to onions and butter while sauteing
- Add the stock to onions and butter and simmer for 2 minutes
- Drain the pasta and place in a large bowl (or back in the pot)
- Add the lemon zest, nutmeg, parsley and sage to the pasta and toss
- Add the cheese and toss again
- Add the butter onions and toss a third time.
- OPTIONAL - add additional cheese and chopped parsley to top of dish for decoration
