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Matt Penne Ritorte with Radicchio and Parma Prosciutto
Adapted from Monograno Felicetti recipes

Ingredients
4/6 servings


Preparation

1. In a pan, gently sauté the onion and garlic in a little of the olive oil.
2. Add the Parma prosciutto and radicchio, cut into 
strips, pour in the red wine, and cook for 7-8 minutes.
3. Add the tomato sauce and the
 fresh tomatoes, and cook for a few minutes more.
4. 
In a large pot, cook the penne pasta in abundant, salted boiling water, drain when al dente and toss them
 over a high flame with the sauce. Garnish with the Parmigiano Reggiano and serve.

Buon appetito!