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Paul's Easy Pasta Recipe

Pasta Napoli-
Fettuccine Noodles Tossed With Prosciutto In A Creamy Tomato Basil Sauce.

This Easy Pasta Recipe paired well with our September Wine Of The Month "Amarone Della Valpolicella" from the Riondo Vineyards

Ingredients:

1/4 Cup Olive Oil

1 Pound Onions Julienned

3 Pounds Tomatoes, Peeled, Seeded and Diced

1-1/2 Pounds Prosciutto, Julienned

8 Garlic Cloves, Diced

3 Cups Heavy Cream

4 TBS Chopped Fresh Basil

4 TBS Chopped Fresh Oregano

3 Pounds Fettuccine

Whole Basil Leaves For Garnish

Salt and Pepper To Taste

Instructions:

In a large frying pan/skillet, heat the oil and sauté the onions and tomatoes until the onions are soft and translucent. Add the prosciutto and garlic and sauté for 2-5 minutes. Add the heavy cream and the chopped fresh herbs. Simmer for 30-35 minutes.

In a large pot of boiling salted water, cook the fettuccine until Al Dente. Drain the fettucine and place it in a warm serving dish/bowl. Pour the sauce over the hot fettuccine toss and serve. Garnish with the whole basil leaves and freshly ground pepper.

Serves: 8 as a main course

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