Recipe

Penne Pasta With Prosciutto Gorgonzola And Tomatoes Recipe

	Dond / All my dishes 1 year ago A great first course, with a mix of rich flavors. A perfect beginning to an Italian dinner, or simply a great stand-alone pasta dish. I have served this to guests before main courses of roasted pork tenderloin, veal marsala, and steak -- and it is always a hit.... More Prep:10m Cook:20m Servings:6	Dond
	easy

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Ingredients

¼ cup olive oil

4 large garlic cloves, minced

1½ cups chopped prosciutto (about ⅔ Ib.)

2 large Roma tomatoes, seeds removed and diced small

1 Ib. penne pasta

½ cup pine nuts

7-8 cups chicken stock, divided

½ cup fresh lemon juice

¼ cup brandy

1½ cups Gorgonzola cheese, crumbled

¼ cup chopped parsley

salt and pepper, to taste

Directions

1. In a large skillet, combine the olive oil, garlic and prosciutto and cook on medium-low heat for about 6-8 minutes. Add the penne pasta and pine nuts, stirring well to coat.

2. Add 1-2 cups of stock, bring to a boil and cook until most of the stock is absorbed.

3. Repeat the process with the remaining stock until it is totally absorbed. Taste pasta towards the end to ensure it is not overcooked. It should be al dente.

4. Add the lemon juice, diced tomato, brandy, salt and pepper, stir well to coat. Let liquid cook down.

5. Stir in the Gorgonzola and parsley. Serve immediately.

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Comments

krumkake 1 year ago said:
Oh yeah - THAT is the kind of dish I love...thank you for sharing this one, dond - we'll be munching on this one soon!

dond 12 months ago said:
My wife and I had our 38th anniversary dinner last night at one of our favorite restaurants in Chevy Chase (MD). And there on the menu was a dish almost identical to this one. My wife pointed it out: isn't this what you made for me two weeks ago?

kukla 11 months, 2 weeks ago said:
Isn't it all worth while when you see your recipe come together somewhere that you least expected....? Happy belated 38th to both you and your wife! Congrats! (P.S...I'm bookmarking this one, but I can't gurantee that i will make it to MY 38th to try it :) And I just KNOW it will be better than the one they had in the restaurant! Thanks, Dond!

dond 11 months, 1 week ago said:
I made this dish the other night as a first course. Although I had practically all of the ingredients on hand, I did not have a box of penne pasta. Luckily, I had made a huge batch of fettuccini the day before; so I used the leftover. It worked beautifully. Obviously, if you're using (relatively) fresh home-made pasta, you can cut the cooking time way down, and use a bit less stock. Other than that, the dish works just as well.