Penne in Tuscany

Last Recipes

Penne in Tuscany

Penne in Tuscany

Penne in Tuscany :


Number of persons

  • 500 g of penne rigate
  • 4 slice of white ham
  • 4 tablespoon thick cream
  • 1 tomato sauce
  • 1 small bag of parmesan(125 g)
  • 4 fresh tomato
  • 1 onion
  • 1 clove garlic
  • Basil
  • Pepper
  • Salt
  • 1 pinch of Espelette pepper
  • 1 teaspoon of olive oil for cooking
  • Preparation

    Preparation: 20 min
    Cooking time: 20 min
    1. Step 1

      Cook the pasta in salted boiling water, the time indicated on the package.
    2. 2nd step

      Meanwhile, in a large and deep frying pan, brown the chopped onion and garlic in a little olive oil.
    3. Step 3

      Once the onions become translucent, add the tomatoes in quarters.
    4. Step 4

      Then, when the vegetables are cooked, add the white ham cut into strips.
    5. Step 5

      Add the tomato sauce to the tube, enough to coat the ingredients (about half of the tube).
    6. Step 6

      Add the cream and stir until you get a smooth sauce. The sauce should be orange-pink, neither too light nor too dark.
    7. Step 7

      Season with 1 teaspoon of basil , salt, pepper and Espelette pepper .
    8. Step 8

      Finally, pour the whole parmesan bag and stir; keep the sauce warm.
    9. Step 9

      Drain the penne, then pour in the pan, then mix; serve without waiting.

    Author's note

    You can add, if you wish, black olives and mushrooms, preferably fresh and minced.

    I add my grain of salt

No comments