Active Time

　　30 min

　　Total Time

　　1 day

　　Pasta at Thanksgiving? Even the most epic of meals in Italy will never skip the crucial primo course, and Italians in America make no exception. Though a bit of prosciutto underlines the savoriness of the tomato sauce, the dish is still light enough to take the edge off that holiday hunger without filling everyone up.

　　

Ingredients

Makes 8 (pasta course) servings

　　2 tablespoons olive oil

　　1 large red onion, finely chopped (2 cups)

　　2 garlic cloves, finely chopped

　　6 ounces thinly sliced fine-quality prosciutto, such as Prosciutto di Parma, finely chopped and separated into pieces (1 1/2 cups)

　　2 (28-ounce) cans Italian plum tomatoes in juice, drained, reserving juice, and finely chopped

　　1 teaspoon sugar

　　1 pound penne rigate

　　Accompaniment: Parmigiano-Reggiano (shavings or finely grated )

　　

Step 1

Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).

　　

Step 2

Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.

　　

Step 3

While pasta cooks, reheat sauce over medium heat.

　　

Step 4

Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.

　　Cooks' note:

　　Sauce can be chilled up to 3 days.