Pasta with frizzled Proscuitto, onions, tomatoes and basil in a creamy Fontina sauce. With special guest Sophia Montepulciano D'Abruzzo.
1/3 pound thinly sliced Proscuitto, coarsely chopped
1 large onion, diced
3/4 pound shell (or other) pasta
1 large tomato, diced
1 pound soft, ripe Fontina cheese
1/3 cup freshly chopped basil
In a large saucepan, boil water for pasta.
Meanwhile, in a medium skillet, saute Proscuitto in a little olive oil until crispy. Remove and set aside. In the same pan, saute onion until tender and lightly golden. Put pasta on to cook. Add tomatoes to onions and cook a few minutes to heat through. Remove about 1 cup of the pasta water before draining. Return pasta to pan and pinch in small pieces of Fontina, stirring to melt. Mix in pasta water. Add onion-tomato mixture, Proscuitto and basil. Toss to coat. Serves 3 - 4.