Photo: Pasta al Forno Recipe
Ingredients
- 1 pound ziti rigate
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 small onion, finely chopped
- 3 cloves garlic, chopped
- 1 (15-ounce) can, crushed tomatoes
- 1/2 cup heavy cream
- 2 pinches ground cinnamon
- Salt and pepper
- 3 ounces prosciutto, 1 thick slice from deli, chopped
- 1/4 to 1/3 cup grated Parmigiano-Reggiano
- Softened butter to coat a medium casserole or baking dish
Directions
Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.
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By TF1971
on August 27, 2011
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If you like sauce, this isn't going to work for you as is. I thought I was doubling the tomatoes per the other reviews but somehow misread the amount and only added the 15 oz can of diced tomatoes. I had a little TINY can of Goya tomato sauce so I added that and removed some of the pasta and it was better... My husband says, "I like the diced tomatoes. I would add more garlic and some fresh mozz." (I DID add some fresh mozz! Not enough I guess. I will add more next time. I also meant to add a handful of fresh spinach but unexpected company showed up and essentially I had to just throw this together. It WAS quick! Also I would saute the prosciutto with the onion and garlic because the grey color of it from just heating in the sauce was gross. I WILL try this again with the modifications I stated above.
By me1rolo
on February 21, 2011
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WONDERFUL! I made this, and like everyone else, made my own variation. I doubled up on the cream and substituted Italian seasoned stewed tomatoes for the crushed tomatoes. (Also a 15 oz. can. YUMMY!
By dcstefanski_101...
Wisconsin Rapid...
on February 27, 2010
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Not enough sauce...all I could taste was the cinnamon. Will not make again.
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