Pasta al Forno

Ingredients

• 4 servings baking dish softened
• 15 ounce canned tomatoes crushed
• 3 cloves garlic chopped
• 2 pinches ground cinnamon 
• 0.5 cup heavy cream 
• 2 tablespoons olive oil extra-virgin
• 1 small onion finely chopped
• 0.3 cup parmigiano-reggiano grated
• 3 ounces pancetta thick chopped
• 4 servings salt and pepper 
• 1 pound ziti rigate 

Equipment

• frying pan
• oven
• pot

Directions

1. Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
2. To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble.
3. Add cream and season sauce with cinnamon, salt and pepper.
4. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes.
5. Serve hot from oven.