Ingredients

  • 1 lb penne rigate
  • 2 ounces thinly sliced prosciutto, chopped
  • 1 cup frozen peas
  • 1/4 cup chopped pimiento
  • 2 1/4 cups heavy cream
  • 1 1/2 cups finely grated parmesan cheese
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon salt

Method

  • Preheat oven to 375 degrees.
  • In a small heavy saucepan over medium heat, bring cream, 1-1/2 cups cheese, pepper and salt just to a boil, stirring occasionally.
  • Remove from heat.
  • Meanwhile, cook pasta according to package directions until al dente; drain. Return pasta to pot, stir in prosciutto, peas, pimiento and cream sauce, mixing well and making sure pasta is well-coated. Transfer to a 2-quart shallow baking dish and bake 15 minutes.
  • Stir pasta well to redistribute sauce, then sprinkle with additional Parmesan cheese (about 2 T.). Turn on broiler and broiler about 2-4 minutes, until top is lightly browned.