Pasta Al Forno

Recipe Ingredients

1 lb	454g / 16oz	Ziti rigate
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - finely chopped (small)
3		Garlic cloves - chopped
1		Crushed tomatoes - (15 oz)
1/2 cup	118ml	Heavy cream
2		Ground cinnamon
		Salt - to taste
		Freshly-ground black pepper - to taste
3 oz	85g	Prosciutto - (1 thick slice from deli) - chopped
1/4 cup	49g / 1.7oz	Grated Parmigiano-Reggiano - (to 1/3)
		Softened butter - to coat a medium
		Casserole or baking dish

Recipe Instructions

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.

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C78) - from the TV FOOD NETWORK

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