It’s been cold and cloudy the last few days here in San Diego, and I wanted something comforting. Not soup, although I did consider making some. But considering I had some heavy cream I wanted to use, I decided to go with Pasta Al Forno.
Pasta is such a comfort food, and it is so good! I hope you enjoy the recipe.
Pasta Al Forno
Adapted from Rachael Ray’s All Occasion Cookbook
- 1 pound ziti rigate or penne rigate
- 2 tablespoons extra-virgin olive oil
- 3 cloves of garlic, chopped
- 1 15-ounce can diced tomatoes or crushed tomatoes
- 1/2 cup heavy cream
- 2 pinches cinnamon
- salt and pepper
- 1/4 cup to 1/3 cup Parmesan cheese
- 1 small onion, chopped (optional)
- 3 ounces prosciutto, chopped (optional)
- 1 teaspoon Italian seasoning (optional)
- Preheat oven to 500 degrees.
- Boil water, add salt and pasta and cook pasta for 7 minutes. Drain pasta.
- Add olive oil to a medium skillet and heat over medium heat.
- Cook garlic and onions for 3 to 5 minutes.
- Stir in tomatoes and bring to a bubble.
- Add cream and season sauce with cinnamon, salt, pepper and italian seasoning (if using).
- Add chopped prosciutto (if using) and stir to combine.
- Add pasta and sauce to a baking dish.
- Cover pasta with cheese and bake for 10 minutes or until top is lightly brown and pasta is bubbling.
- Remove from oven and serve warm.