In this tasty pasta dish, both prosciutto and pancetta are used. The pancetta is chopped and provides a rich, savory flavor base, while the prosciutto is cut into strips, adding texture as well as flavor.
2pounds fresh tomatoes
1ouncepancetta, sliced thin
2 medium clovesgarlic
Freshly ground black pepper
2ouncesprosciutto, sliced ⅛inch thick
1poundpenne (maccheroni or other tubular shapes are also good)
Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel the tomatoes and coarsely chop them. Chop the pancetta.
Peel and lightly crush the garlic cloves and put them with the butter and rosemary branches in a 12-inch skillet. Place over medium-high heat. When the garlic is lightly browned, remove it along with the rosemary, and discard. Add the pancetta and sauté until it loses its raw color, about 1 minute. Add the tomatoes and season with salt and pepper. Cut the prosciutto into narrow strips about 1 inch long and add them to the tomatoes. Cook until the liquid the tomatoes release has almost completely evaporated, 10 to 12 minutes.
When the tomatoes are halfway done, add about 2 tablespoons salt to the boiling pasta water, add the penne, and stir well. Cook until al dente.
When the pasta is done, drain well, toss with the sauce, and serve at once.