Mitchel London's Pasta with Homemade Tomatoes and Prosciutto, from Fairway Market
3/4 lb rienzi pasta of your choosing - we like penne, chicciole, or fusilli
5 slices negroni prosciutto di parma, julienned
1 cup heavy cream
Grated parmesan cheese
2 dried chili peppers - optional
2 handfuls baby arugula - optional
Tomatoes
1 basket red grape tomatoes
1 pinch dry thyme
Kosher salt to taste
Fresh pepper from your pepper mill to taste
Place tomatoes, cut side up, on a cookie sheet. Sprinkle lightly with dry thyme, kosher salt, and fresh pepper. Drizzle with olive oil (not too much oil) and place in a 325 degree oven for 2-2 1/2 hours. When finished the tomato will be slightly reduced in size but big on flavor.
Tomatoes prepared this way have an endless number of uses. They are great on a sandwich, as an hors d'oeuvre with drinks, with polenta, etc. Place in a nice bowl and let sit in olive oil for those uses.
Boil pasta in water and boil the cream in a separate pan. Add the tomatoes to the cream as the pasta boils. When the pasta is ready drain and toss quickly in the boiling cream for under a minute. Add the negroni prosciutto and toss. Add the arugula and parmesan, toss 1 to 2 times and sere in a warm, large bowl.
Mitchel's note: it is always a good idea to save some of the water the pasta was cooked in and use it to thin out the sauce if need be.
Promotional consideration furnished by Fairway Market.
