Ingredients
3 oz prosciutto -- finely diced
1 3/4 cup basic tomato sauce for
1 pasta
1 cup heavy (double) cream
3 oz arugula -- stemmed and
1 chopped
1 salt and pepper
1 lb penne
Directions
FAST timetable. Bring water to a boil for the pasta. Prepare the
argula. Dice the prosciuttto. Start the penne and cook until a dente,
about 8 to 10 minutes. - Meanwhile, in a saucepan over medium heat,
combine the prosciutto and tomato sauce. Heat, stirring, until it is
simmering; maintain a simmer for 3 to 4 minutes. Pour in the cream,
stir until blended and simmer for 1 minute. * Add the argula and cook
just until wilted, about 1 minute. Add pasta to sauce, stir to coat,
and season with salt and pepper. ** Transfer to a heated bowl (pasta
cools quickly). Serve immediately.
* Drain pasta; shake well to drain most of the water from the tubes.
**"Artsy" photo shows sauce poured on top of pasta (no mixing)
Recipe By : Sunset's Trattoria: Best of Casual Italian Cooking
(1995)
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Servings: 4 servings
Penne With Arugula In Tomato-Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce; Tomato
The History of Recipes
Written recipes as a concept can be traced back into the far past, at least as far back as the ancient Egyptians, and maybe further still. Having said that, in the main part, these old records were just very basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we have two recipe books dating from the 14th Century ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that is popular today, but rather recipes for the types of food prepared by the chefs of the nobility of the time. Over the succeeding few hundred years, the rich families of Wesstern Europe competed to offer the most exotic banquets, and as a consequence, the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down recipes of the day. When we get to the twentieth century, cooking publications are in great demand, mostly due to more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Penne With Arugula In Tomato Cream Sauce recipe.
