Ziti With Prosciutto and Tomato Sauce

Name: Ziti With Prosciutto and Tomato Sauce
Yield: 4 servings
Cuisine: Italian
Ingredients: ¾ pound cut ziti (zititagliata); 5 plum tomatoes, about 1 pound, cores removed; 24 asparagus spears, about 1 ½ pounds; ¼ pound very thin slices of prosciutto; Salt to taste if desired; ¼ cup olive oil; 1 tablespoon finely minced garlic; Freshly ground pepper to taste; 1 ½ cups heavy cream; ½ cup coarsely chopped fresh basil; ¼ cup freshly grated Parmesan cheese

By Pierre Franey

Published June 2, 1987

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 or more servings

¾ pound cut ziti (zititagliata)
5 plum tomatoes, about 1 pound, cores removed
24 asparagus spears, about 1 ½ pounds
¼ pound very thin slices of prosciutto
Salt to taste if desired
¼ cup olive oil
1 tablespoon finely minced garlic
Freshly ground pepper to taste
1 ½ cups heavy cream
½ cup coarsely chopped fresh basil
¼ cup freshly grated Parmesan cheese

Ingredient Substitution Guide

Preparation

Step 1
Bring 4 quarts of water to a boil for cooking the ziti and vegetables.
Step 2
Cut the tomatoes in ½-inch cubes. There should be about 3 cups.
Step 3
Scrape the ends of the asparagus spears and cut off and discard about 2 inches of the tough bottoms. Cut off and reserve the asparagus tips, each about 2 inches long. Cut the center portion of the asparagus on the bias into 1-inch pieces. There should be about 4 cups of asparagus, including the tips.
Step 4
Stack the prosciutto slices and cut them in ¼-inch-wide strips. There should be about 1 ¼ cups.
Step 5
Drop the asparagus pieces into the boiling water and cook 3 minutes. Scoop out the asparagus and set aside. Allow the water to continue to boil.
Step 6
To the boiling water add salt and the ziti. When the water returns to a boil cook the ziti to the desired degree of doneness, about 12 minutes or longer. Scoop out and reserve Y cup of the cooking liquid. Set aside.
Step 7
Meanwhile, heat the oil in a large skillet and add the garlic. Cook briefly, stirring, and add the prosciutto, stirring. Add the tomatoes, salt and pepper and cook, stirring occasionally, about 3 minutes. Add the cream and bring to a boil. Drain the ziti, add it to the prosciutto mixture and stir. Add the asparagus pieces and the basil. Add the reserved Y cup of cooking liquid. Stir to blend and sprinkle with cheese. Toss and serve.