PENNE w/ARUGULA & TOMATO CREAM SAUCE

By BobD

Ingredients

• delicate-looking rose-colored sauce whose mild, sweet flavor complements the slight saltiness of prosciutto and the pleasant pepperiness of arugula.Other tubular pastas, such as rigatoni, can be used in place of the penne.
• 3 oz prosciutto, finely diced
• 1 3/4 cups quick tomato sauce
• 1 cup heavy cream
• 3 oz arugula, stems removed and chopped
• salt and ground white pepper
• 1 lb dried penne

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

In a saucepan over medium heat, combine the prosciutto and tomato sauce. Bring to a simmer and simmer for 3-4 minutes. Pour in the cream, stir until blended and simmer for 1 minute. Add the arugula and cook just until wilted, about 1 minute longer. Season to taste with salt and white pepper.

Meanwhile, fill a deep pot three-fourths full with salted water and bring to a rolling boil. Add the pasta and stir gently to prevent the pasta from sticking together. Cook until al dente, 8-10 minutes or according to package directions. Drain the pasta briefly in a colander and immediately add it to the saucepan. Stir to mix well, coating the pasta with the sauce.

Transfer to a warmed serving platter or individual bowls and serve immediately.