Penne Victoria Recipe
Small tubular pasta with sautéed red onions sautéed with red onions, prosciutto, capers and fresh basil in tomato cream sauce
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Penne Pasta
In a large pot of boiling salted water, add the penne pasta. Cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Sauce Preparation
- 2
Sauté the Onions
In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté until softened and translucent, about 5 minutes.
- 3
Add the Prosciutto
Stir in the chopped prosciutto and cook for an additional 3-4 minutes until it begins to crisp.
- 4
Incorporate Capers
Add the drained capers to the skillet and stir well, cooking for another minute.
- 5
Make the Tomato Cream Sauce
Pour in the heavy cream and canned crushed tomatoes, mixing thoroughly. Season with salt and black pepper. Allow the sauce to simmer for about 5-7 minutes until it thickens slightly.
- 6
Add Fresh Basil
Stir in the chopped fresh basil just before serving to maintain its vibrant color and flavor.
Combine and Serve
- 7
Mix Pasta with Sauce
Add the drained penne pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce.
- 8
Serve
Divide the Penne Victoria among serving plates and garnish with additional fresh basil if desired. Enjoy your meal!