- Chef's Knife: A versatile tool essential for chopping ingredients like tomatoes, garlic, and prosciutto efficiently.
- Cutting Board: Provides a safe surface to chop ingredients without damaging countertops.
- Heavy-Duty Food Processor: Useful for quickly dicing tomatoes or garlic if preferred, ensuring consistent sizes.
- High-Speed Blender: For pureeing cooked pasta and sauce ingredients to achieve a smoother texture (optional).
- Large Skillet: Ideal for browning prosciutto while preparing the tomato base of the sauce.
- Stainless Steel Pot: Perfect for cooking pasta al dente and simmering the tomato, prosciutto sauce together.
- Pasta Strainer: Essential for draining cooked penne noodles without losing any of their shape or flavor in the water.
- Silicone Spatula: A versatile tool useful for scraping down the sides of pots and bowls during sauce preparation.
- Cooking Utensil Set: Includes a range of tools, such as wooden spoons, spatulas, tongs, etc., which are perfect for everyday cooking tasks like making this dish.
- Dutch Oven or Large Saucepan: Great for slow-cooking the sauce to develop flavors while simmering with tomatoes and prosciutto.
2 tablespoons olive oil
1 large red onion, finely chopped (2 cups)
2 garlic cloves, finely chopped
6 ounces thinly sliced fine-quality prosciutto, such as Prosciutto di Parma, finely chopped and separated into pieces (1 1/2 cups)
2 (28-ounce) cans Italian plum tomatoes in juice, drained, reserving juice, and finely chopped
1 teaspoon sugar
1 pound penne rigate
Accompaniment: Parmigiano-Reggiano (shavings or finely grated )
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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