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Penne Pasta with Prosciutto & Hazelnut Cream Sauce Recipe

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Penne Pasta with Prosciutto & Hazelnut Cream Sauce

Ingredients

  • 9 ounces penne pasta, cooked
  • 1 cup Hazelnut Cream Sauce (recipe
  • follows)
  • 1 ounce prosciutto crisps (recipe on page 40)
  • 1 ounce roasted hazelnuts (recipe on page 20)
  • 1 teaspoon fresh sage, chopped
  • 2 teaspoons fresh chives, chopped
  • 1 ounce shaved Parmesan or Parmesan curls
  • 4 tablespoons butter
  • 1 shallot, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pint heavy whipping cream
  • 6 ounces Parmigiano-Reggiano, shredded
  • 4 tablespoons Monin Roasted Hazelnut Syrup

Instructions

  1. PENNE PASTA with PROSCIUTTO & HAZELNUT CREAM SAUCE
  2. Toss pasta and Hazelnut Cream Sauce (see recipe) together in a mixing bowl until the pasta is evenly coated.
  3. Place the sauced pasta into desired serving dish and top with prosciutto and roasted hazelnuts.
  4. Garnish with fresh herbs and Parmesan cheese.
  5. HAZELNUT CREAM SAUCE
  6. Melt butter slowly in a sauté pan over low heat.
  7. Add the shallots and the crushed red pepper flakes, bring the temperature up to just above medium-low heat and allow it to fry a bit.
  8. Reduce the temperature back down to medium-low before the butter browns.
  9. Stir in the cream and the Parmigiano-Reggiano.
  10. Stir the sauce regularly until all of the solids are dissolved and the sauce is uniformly thick; this may take 3 to 5 minutes.
  11. Remove the pan from heat and allow to cool 1 to 2 minutes.
  12. Stir in Monin® Roasted Hazelnut Syrup.
  13. Ladle over or toss with pasta and serve immediately.
  14. YIELD: 2 1/2 cups
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Roasted Hazelnut Syrup

Roasted Hazelnut Syrup

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