Categories: Italian, Main Dish, Pasta, Pork, Rachael Ray

Ingredients

• 1 lb ziti pasta
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, chopped
• 15 ounces crushed tomatoes
• 1/2 cup heavy cream
• 2 pinches ground cinnamon
• salt
• ground black pepper
• 3 ounces prosciutto, 1 thick slice from the deli, chopped
• 1/3 cup parmesan cheese, grated

Directions

1. Bring a large pot of water to boil, then salt and cook the pasta to al dente on the chewy side, 7 minutes.

2. Once your pasta water comes to a boil to cook the ziti, preheat the oven to 500 degrees F.

3. To a medium skillet over medium heat, add the extra virgin olive oil.

4. Cook the onions and garlic in the oil 3 to 5 minutes.

5. Stir in the tomatoes and bring to a bubble.

6. Add the cream and season with the cinnamon, salt and pepper.

7. Add the chopped prosciutto to the sauce and stir with the cooked pasta to combine.

8. Grease a medium casserole dish.

9. Adjust the seasonings and transfer the pasta to the casserole.

10. Cover the pasta with parmesan cheese and place in the oven for 10 minutes.

11. Serve hot.

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