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Rachel Ray’s Pasta al Forno Recipe

August 3, 2006 By Delia

tm1c78_pasta_al_forno2_e.jpg

 

Well, we may not yet have the Caroline Noordijk Basic Knives Collection, but we can still celebrate Thursday with a bang.  Here is one of my personal favorites of Rachel Ray’s 30 Minute Meal Recipes, Pasta al Forno.  Yum!

Ingredients:

  • 1 pound ziti rigate
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 small onion, finely chopped
  • 3 cloves garlic, chopped
  • 1 (15-ounce) can, crushed tomatoes
  • 1/2 cup heavy cream
  • 2 pinches ground cinnamon
  • Salt and pepper
  • 3 ounces prosciutto, 1 thick slice from deli, chopped
  • 1/4 to 1/3 cup grated Parmigiano-Reggiano
  • Softened butter to coat a medium casserole or baking dish

What’s Next:

Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F or 260 C.

To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble.

Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine.

Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole.

Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.

 

Eat well & Laugh often!

Filed Under: Pasta Please

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