Penne Pasta with Prosciutto Gorgonzola and Tomatoes
From dond 16 years ago
- 20 minutes to make
- Serves 6
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.
Ingredients
- ¼ cup olive oil shopping list
- 4 large garlic cloves, minced shopping list
- 1½ cups chopped prosciutto (about ⅔ Ib.) shopping list
- 2 large roma tomatoes, seeds removed and diced small shopping list
- 1 Ib. penne pasta shopping list
- ½ cup pine nuts shopping list
- 7-8 cups chicken stock, divided shopping list
- ½ cup fresh lemon juice shopping list
- ¼ cup brandy shopping list
- 1½ cups gorgonzola cheese, crumbled shopping list
- ¼ cup chopped parsley shopping list
- salt and pepper, to taste shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people-
~HELLO~
BEAUTIFUL~~~~~"5"FORK!!!!! Pasta!
~*~mjcmcook~*~
mjcmcook
in Beach City loved it
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To this little Italian girl this is beautiful!
mystic_river1
in Bradenton loved it
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