Penne alla San Giovanni
I forgot about this recipe. I hadn't made it in 5 years.
Penne alla San Giovanni.
Pasta with fried sage leaves, prosciutto and walnuts.
Basic, simple, you have everything in the house (maybe), and you can whip this up after work on a weeknight in no time.
Not sure of the true origins of this pasta dish, I found it in my Little Italy (NYC) Cookbook.
I like to use speck (smoked prosciutto) in this recipe for more flavor.
Everyone loves this dish and it takes all of 10 minutes, including boiling the water for the pasta!
Penne alla San Giovanni (Pasta w/ Fried Sage, Prosciutto, and Walnuts): adapted from David Ruggierro
4 oz. of smoked prosciutto (speck), diced
5 garlic cloves, smashed
1/4 cup good olive oil
1/2 cup walnuts, chopped roughly
salt & pepper
1/2 cup Pecorino Romano cheese
1/2 lb. penne pasta
1/2 stick of butter
25 sage leaves
Cook the pasta as per directions on the box (save 1/4 cup of the pasta water).
In a heavy skillet heat the olive oil and cook the garlic, prosciutto and walnuts on medium heat until the prosciutto starts to brown (watch that the garlic doesn't burn). Once this is done, take your pan off the heat/burner.
Add your cooked, drained penne pasta to the skillet and mix with the prosciutto mixture. Add 1/2 cup of parmesan or Pecorino Romano cheese and toss together, adding in some of the starchy pasta water.
Sprinkle with a bit of salt and cracked black pepper.
In a separate skillet, cook 1/2 stick of butter and the 25 sage leaves on medium heat for about 2 minutes till the sage leaves are crisping up.
Pour the sage butter on top of the pasta and serve.
*(and if you are lazy, like me, you can cook the prosciutto, sage, butter, garlic and walnuts all in one pan!).