INGREDIENTS
- 3/4 lb Rienzi Pasta of your choosing (we like penne, chicciole, or fusilli)
- 5 slices Negroni Prosciutto Di Parma, julienned
- 1 cup heavy cream
- Grated parmesan cheese
- 2 dried chili peppers (optional)
- 2 handfuls baby arugula (optional)
DIRECTIONS
- Place tomatoes, cut side up, on a cookie sheet. Sprinkle lightly with dry thyme, kosher salt, and fresh pepper. Drizzle with olive oil (not too much oil) and place in a 325 degree oven for 2-2 1/2 hours.
- When finished the tomato will be slightly reduced in size but big on flavor. Tomatoes prepared this way have an endless number of uses. They are great on a sandwich, as an hors d'oeuvre with drinks, with polenta, etc. Place in a nice bowl and let sit in olive oil for those uses.
- Boil pasta in water and boil the cream in a separate pan. Add the tomatoes to the cream as the pasta boils. When the pasta is ready drain and toss quickly in the boiling cream for under a minute. Add the Negroni prosciutto and toss. Add the arugula and parmesan, toss 1 to 2 times and sere in a warm, large bowl.
Mitchel's Note: It is always a good idea to save some of the water the pasta was cooked in and use it to thin out the sauce if need be.
Tomatoes
INGREDIENTS
- 1 basket red grape tomatoes
- 1 pinch dry thyme
- kosher salt to taste
- fresh pepper from your pepper mill to taste
