Penne with Tomato, Prosciutto, and Smoked Mozzarella Recipe

Some days there's simply not enough time to let a pot of sauce (or gravy, as my dad would call it) simmer for several hours. That doesn't mean you have to go without a good tomato-based sauce for your pasta. This one is ready in the time it takes you to boil the pasta water and cook the noodles. The smoked mozzarella is a nice contrast to the salty cured ham. Note also that I'm specifying San Marzano Tomatoes. For quick sauces like this, I find they give the dish a brighter, fresher, flavor.

Ingredients:

• 1 28oz. can San Marzano Tomatoes
• 1/4 lb Prosciutto di Parma, cut into rough chop
• 2 Cloves Garlic, chopped
• 2 Tbs Extra Virgin Olive Oil
• 1 Tbs Unsalted Butter
• 1 1/2 Cups Smoked Mozzarella, cut into medium dice
• 6-7 Fresh Basil Leaves, julienned
• 1 lb Penne (or Rigatoni)

Empty the can of tomatoes into a large mixing bowl. Using your hands, give each of the whole tomatoes 2-3 squeezes creating a chunky mixture of crushed tomatoes. Set aside and clean your messy hands.

Fill your favorite pasta pot with water, add 2 Tbs salt, and set over high heat. As you're preparing the sauce below, watch the water and add pasta when it reaching a rolling boil. Cool till al dente.

In a large saute pan, saute prosciutto in olive oil over medium high heat for 2-3 minutes. Add garlic and cook about 1 minute longer. Add your hand-crushed tomatoes to the pan, bring to a boil, then reduce to simmer. Simmer as is, stirring every couple minutes, until the pasta is ready.

Add butter to sauce and stir till melted and well combined. Place your drained pasta into a large serving bowl. Add sauce, mozzarella, basil, and mix well. Serve immediately.