Parmigiano Reggiano Pasta with Tomato Sauce and Prosciutto is a classic Italian dish that combines the savory flavors of cured ham, rich tomato sauce, and nutty parmesan cheese. This dish is easy to make and is perfect for any occasion, whether it's a weeknight dinner or a special event. In this blog post, we'll dive into the history of Parmigiano Reggiano and how to make this delicious pasta dish at home.
Parmigiano Reggiano is a type of hard, granular cheese that is made from cow's milk. It has been produced in the Parma and Reggio Emilia regions of Italy for over 900 years and is considered to be one of the world's greatest cheeses. Parmigiano Reggiano is an essential ingredient in many Italian dishes and is particularly well-suited to pasta dishes because of its nutty flavor and gritty texture.
Tomato sauce is another essential ingredient in Italian cuisine and is made from ripe tomatoes, garlic, onions, and herbs. This simple sauce is used as the base for many Italian dishes and can be easily customized to suit your taste preferences. For this dish, we recommend using a homemade tomato sauce, as it will provide a fresher, more authentic taste.
Prosciutto is a type of cured ham that is often used in Italian cuisine. It is made from the hind leg of a pig and is typically sliced thin and served as an appetizer or used as a topping for pasta dishes. The salty and savory flavor of prosciutto is the perfect complement to the rich tomato sauce and nutty parmesan cheese.
This recipe is a classic Italian dish that is easy to make and packed with flavor. By using high-quality ingredients, such as homemade tomato sauce and Parmigiano Reggiano cheese, you can elevate this dish to a new level of deliciousness. Whether you're a fan of Italian cuisine or just love a good pasta dish, this recipe is sure to please.
Parmigiano Reggiano Pasta with Tomato Sauce and Prosciutto
This pasta dish is a delicious blend of savory flavors. The tomato sauce is balanced out by the salty prosciutto and the nutty Parmigiano Reggiano cheese. Serve with a green salad or crusty bread for a complete meal. Enjoy!
1 pound the Rummo Penne Rigate
1 cup of tomato sauce
4 ounces of Beretta Sliced Prosciutto
1 cup of Sanniti Parmigiano Reggiano Wedge
Salt and pepper, to taste
Olive oil, for cooking
Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
While the pasta is cooking, heat a pan over medium heat and add a drizzle of olive oil.
Add the prosciutto to the pan and cook until crispy, about 3 minutes. Remove from the pan and set aside.
In the same pan, add the tomato sauce and heat until hot.
Drain the pasta and add it to the pan with the tomato sauce. Toss to coat.
Add the reserved pasta water to the pan, 1 tablespoon at a time, until the sauce reaches your desired consistency.
Season with salt and pepper to taste.
Serve the pasta in bowls and top with the prosciutto and grated Parmigiano Reggiano cheese.