Rachael Ray
| 1 | pound ziti pasta |
| 2 | tablespoons extra-virgin olive oil, |
| 1 | small onion, finely chopped |
| 3 | cloves garlic, chopped |
| 15 | ounce crushed tomatoes |
| 1/2 | cup heavy cream |
| 2 | pinches ground cinnamon |
| 1 | Salt and pepper |
| 3 | ounces prosciutto |
| 1/3 | cup grated parmesan |
- Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
- To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.
Pasta, Main Dish
| Nutrition Facts | ||||||
Serving Size 291.0g |
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Amount Per Serving |
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Calories 558 Calories from Fat
166 |
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% Daily Value* |
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Total Fat
18.4g 28%
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Saturated Fat
6.5g 33%
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Cholesterol
122mg 41%
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Sodium
624mg 26%
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Total Carbohydrates
74.1g 25%
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Dietary Fiber
3.8g 15%
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Sugars
6.8g |
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Protein
23.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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