Penne, Portabella & Prosciutto

• 16 ounces, weight Bag Of Penne Pasta
• 3 cloves Garlic, Large
• 1/2 cups Sliced Red Onion
• 6 whole Small Portabella Mushrooms (stuffing Size)
• 1/4 cups Olive Oil
• 1 can Diced Tomatoes (large Can)
• 3 dashes Salt To Taste
• 3 dashes Pepper To Taste
• 3 dashes Red Chile Pepper (to Taste)
• 4 pieces Prosciutto, Sliced
• 1/2 cups Fresh Basil (not Packed)
• Optional Garnish: Fresh Grated Parmesan Cheese

1. Dice the garlic.
2. Slice red onion then cut full slices into quarters.
3. Chop the mushrooms.
4. Begin boiling a pot of water for the pasta.
5. Heat a fairly large skillet (I used a 13 inch).
6. Once hot, add olive oil.
7. Add the mushrooms and saute for a couple of minutes.
8. Then add garlic and onions.
9. Add salt, pepper and flaked red chile pepper to taste.
10. While vegetables are cooking, slice prosciutto (I sliced it horizontally).
11. Once vegetables begin to soften, add entire can of diced tomatoes (do not drain) and prosciutto.
12. Cover and let simmer at a low heat.
13. Once water is boiling, add penne and cook according to package instructions.
14. Chop fresh basil.
15. Just before penne is done, add fresh basil to the tomato sauce.
16. Once penne is done, rinse in very hot water to remove starch and prevent pasta from sticking.
17. Plate penne first, then add sauce on top.
18. Add freshly grated Parmesean if you like it!

pasta, garlic, red onion, mushrooms, olive oil, tomatoes, salt, pepper, red chile pepper, fresh basil, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/penne-portabella-prosciutto/ (may not work)