Ingredients
- 1 lb Anna Penne
- 1 cup Cento Traditional Passata
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 4oz Ham, diced
- 2 Shallots, chopped
- 2 tbsp Butter
- 1/2 cup Heavy Cream
- Fresh Parsley, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Cook penne according to package, drain and set aside. In a large skillet, heat olive oil and butter over medium heat and sauté shallots for 2-3 minutes until softened. Stir ham and cook for another 2-3 minutes until lightly browned. Pour in passata and season with salt and black pepper. Simmer sauce for about 5 minutes, allowing it to thicken slightly. Lower heat and stir in heavy cream, mixing well until sauce is smooth and creamy. Add cooked penne to sauce, tossing to coat evenly. Garnish with freshly parsley and serve. Serves 4.
