Umbrella Penne

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 1/2 ounces pancetta (or prosciutto)
• 7 garlic cloves
• 2 rosemary sprigs (leaves only)
• 3 tablespoons extra virgin olive oil
• 1 -2 lb plum tomato (seeded, peeled, and passed through a food mill or 4 cups bellissima salsa di pomodoro #124000)
• salt
• 1/4 cup heavy cream
• 1 lb penne pasta (dry)

Recipe

• 1 mince the prosciutto, garlic, and rosemary leaves together. cook the mixture over medium heat until the prosciutto just starts to brown.
• 2 fold in the tomatoes, (or bellissima salsa di pomodoro #124000 sauce) flavor with salt, and bring to gentle boil. cover and simmer for 30-45 minutes on low heat or until it has reduced to a coating consistency.
• 3 boil and cook penne until al dente. drain, and return to pot. stir in the tomato sauce and heavy cream, and spread evenly on the penne.
• 4 serve hot. add chili flakes and extra salt if desired.