Penne Piperade

1. 1

   Cook the penne in at least 4 quarts of rapidly boiling water until al dente, about 8 minutes.

2. 2

   Drain the pasta in a colander, refresh under cold water, and drain well again.

3. 3

   Heat the olive oil in a large saute pan, preferably nonstick.

4. 4

   Add the peppers, onion, garlic, and prosciut to and cook over medium heat until lightly browned, about 5 minutes.

5. 5

   Stir in the tomatoes, paprika, salt and pepper, and half the parsley.

6. 6

   Cook until the tomatoes yield their juices and the mixture is moist and saucy, about 5 minutes.

7. 7

   Stir in the penne and bring to a boil.

8. 8

   Correct the seasoning, adding salt or paprika to taste. The mixture should be highly seasoned.

9. 9

   Sprinkle penne with the remaining parsley.

10. 10

    Grate the cheese on top, if using, and serve at once.

* Per serving · 4 servings · Values may vary.