Filetto di Pomodoro

Craving classic Italian pasta? Warm up one of our slow-roasted tomato sauces and add it to ribbons of crisp prosciutto, sweet onions, and cracked black pepper. Stir in al dente penne pasta, then sprinkle generously with fresh basil and pungent pecorino cheese. Simple, authentic, delicious.

Ingredients

2, 24 oz. jars Rao’s Homemade^® Marinara Sauce
1 1/2 lb Rao’s Homemade^® Penne Rigate
1/4 cup Olive Oil
1 clove Garlic
1/4 lb. thinly sliced Prosciutto Ham
1 cup (julienned) Onion
Crushed Pepper
To taste Pecorino Romano Cheese
Fresh Basil

Directions

Roll each piece of prosciutto and then trim each roll into 1/4” pieces.
Combine olive oil, garlic, onions, and prosciutto in a hot pan, sauté until your onions become translucent and your prosciutto becomes crispy.
Add Rao’s Homemade^® Marinara or Rao’s Homemade^® Tomato Basil Sauce and stir.
When sauce begins to simmer, add fresh crushed black pepper.
Add Pecorino Romano cheese to taste, and fresh basil leaves last to add a little flavor.
Pour cooked pasta into the sauce and mix to cover pasta entirely.