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Name: Penne with Arugula in Tomato-Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 oz Prosciutto -- finely diced; 1 c Heavy (double) cream; 1 3/4 c Basic tomato sauce for; 1 lb Penne; 3 oz Arugula -- stemmed and; Salt and pepper; Pasta; Chopped

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INGREDIENTS

3 oz Prosciutto -- finely diced
1 c Heavy (double) cream
1 3/4 c Basic tomato sauce for
1 lb Penne
3 oz Arugula -- stemmed and
Salt and pepper
Pasta
Chopped

INSTRUCTIONS

FAST timetable. Bring water to a boil for the pasta. Prepare the argula. Dice the prosciuttto. Start the penne and cook until a dente, about 8 to 10 minutes. - Meanwhile, in a saucepan over medium heat, combine the prosciutto and tomato sauce. Heat, stirring, until it is simmering; maintain a simmer for 3 to 4 minutes. Pour in the cream, stir until blended and simmer for 1 minute. * Add the argula and cook just until wilted, about 1 minute. Add pasta to sauce, stir to coat, and season with salt and pepper. ** Transfer to a heated bowl (pasta cools quickly). Serve immediately. * Drain pasta; shake well to drain most of the water from the tubes. **"Artsy" photo shows sauce poured on top of pasta (no mixing) Posted to MC-Recipe Digest V1 #157 Date: Tue, 16 Jul 1996 16:59:04 -0700 (PDT) From: PatH Recipe By : Sunsets Trattoria: Best of Casual Italian Cooking (1995)

NOTES

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Penne with Arugula in Tomato-Cream Sauce

3 oz Prosciutto -- finely diced
1 c Heavy (double) cream
1 3/4 c Basic tomato sauce for
1 lb Penne
3 oz Arugula -- stemmed and
 Salt and pepper
 Pasta
 Chopped

FAST timetable.  Bring water to a boil for the pasta.  Prepare the argula.  Dice the prosciuttto.  Start the penne and cook until a dente, about 8 to  10  minutes.  - Meanwhile, in a saucepan over medium heat, combine the  prosciutto  and tomato sauce.  Heat, stirring, until it is simmering;  maintain a  simmer  for 3 to 4 minutes.  Pour in the cream, stir until blended and simmer for 1  minute. * Add the argula and cook just until wilted, about 1 minute.  Add  pasta to sauce, stir to coat, and season with salt and pepper. ** Transfer  to  a heated bowl (pasta cools quickly).  Serve immediately.    * Drain pasta; shake well to drain most of the water from the tubes.    **"Artsy" photo shows sauce poured on top of pasta (no mixing)    Posted to MC-Recipe Digest V1 #157    Date: Tue, 16 Jul 1996 16:59:04 -0700 (PDT)    From: PatH <phannema@wizard.ucr.edu>    Recipe By     : Sunsets Trattoria:  Best of Casual Italian Cooking (1995)

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Nutrition

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Serving Size: 1 Serving (298g)
Recipe Makes: 4 Servings

Calories: 1012
Calories from Fat: 256 (25%)

Amt Per Serving		% DV

	Total Fat 28.5g	38 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 3.5g
Cholesterol 285.9mg		88 %
Sodium 134.2mg		5 %
Potassium 545.8mg		14 %
Total Carbohydrate 154.9g		46 %
	Dietary Fiber 0g	0 %
	Sugars, other 154.9g
Protein 32.9g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1012

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