Barbera-Penne Pasta with Sun Dried Tomato Cream Sauce
Penne Pasta with Sun Dried Tomato Cream Sauce
Serve this delicous past dish with Barbera
Recipe by Lynette Canas, Certified Wine Professional Level II & staff member
3 slices of Prosciutto, cut into strips crosswise (about 1.5 ounces)
2 tablespoons minced shallots
1 teaspoon finely minced garlic
1 tablespoon extra virgin olive oil
1/2 cup chopped sundried tomatoes in olive oil
1/2 cup chicken broth
2 tablespoons tomato sauce
2 cups half and half
2 tablespoon butter
1/4 cup finely chopped Italian flat leaf parsley
3/4 cup freshly grated Romano or Parmesan cheese
1 teaspoon cornstarch dissolved in 2 tablespoons water
1 chicken boullion cube
1 pound of penne pasta, cooked al dente.
While pasta is cooking, prepare sauce. In large skillet, lightly brown prosciutto in olive oil, about 2 minutes on low. Add shallots, garlic, sundried tomatos and chicken boullion cube. Stir in chicken broth to deglaze pan. Increase heat to medium and add tomato sauce, half and half, and butter. Simmer, stirring occasionally about 5 minutes. Add corn starch and pepper and bring to a light boil to thicken the sauce. Reduce heat back to medium. Stir in Romano cheese and parsley. Drain pasta and add directly into the cream sauce. Makes five or six hearty servings.
Variation: Glaze three chicken breast halves with olive oil and a little garlic salt. Broil until done. Chop into cubes and add to the sauce just before the pasta.
Serve with garlic bread and Caesar salad.
