Penne Pasta in Sage Butter with Prosciutto
Author: Cooking Divine
Recipe type: Pasta
Serves: 6 servings
- 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
Recipe by Cooking Divine at https://www.cookingdivine.com/recipes/penne-pasta-sage-butter-prosciutto/
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