Tuesday, March 8, 2011

Creamy Prosciutto Tomato Pasta Sauce

Ah, salted pork. 


Prosciutto may very well be the only thing better than bacon in the entire universe.

I saw something like this recipe in a magazine and decided to make it. 

Super easy and quick and way better than anything that comes out of a jar.

Creamy Prosciutto Tomato Pasta Sauce
- 6 oz prosciutto, diced
- 2 tbsp olive oil
- 1 package cherry tomatoes, halved
- 4 cloves of garlic, finely minced
- 1 small can tomato paste
- 1 cup cream

Heat olive oil in skillet and cook prosciutto until crispy.  Add tomatoes and garlic mixing thoroughly.  Reduce heat and stir tomato paste and cream.  Heat through, do not boil. 

I tossed the sauce with fresh blanched peas and spinach ravioli, topped with fresh shredded romano cheese. 


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