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Pasta Auricchio

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Parmigiano Reggiano

SERVINGS: 6

INGREDIENTS

1
pound Penne Pasta
1
package Auricchio Mascarpone (8.8oz)
1
Small Onion (chopped)
1
can Italian Style Tomatoes (28 oz. can, drained and chopped)
2
tablespoons Extra Virgin Olive Oil
8
Fresh Basil Leaves
5
ounces Frozen Peas
4
ounces Auricchio Parmigiano Reggiano Cheese (Grated)
4
ounces Prosciutto di Parma (Chopped)
Ground Black Pepper (to taste)
Salt (to taste)

PREPARATION

For sauce, in a medium saucepan sauté Prosciutto di Parma and onion in extra virgin olive oil over medium heat until tender. Add tomatoes, basil peas and season with salt and pepper. Cook for 2-3 minutes on medium-high heat and then reduce to a simmer for 10-12 minutes.

Meanwhile, cook pasta in large pot of salted boiling water until al dente. Drain and set aside. In same pot, add Auricchio Mascarpone and cook over low heat for 1 minute, stirring constantly. Add pasta, toss to coat and then add tomato sauce. Toss pasta with sauce and 2 oz. grated Auricchio Parmigiano Reggiano Cheese. Transfer to a pasta bowl and top with remaining cheese and serve immediately.