Penne With Prosciutto, Tomatoes, And Rosemary

Ingredients

• 1 ounce asiago cheese shredded finely
• 1.5 tablespoons rosemary fresh finely chopped
• 1 large onion halved sliced
• 8 ounce penne pasta uncooked
• 0.5 teaspoon pepper 
• 0.3 pound pancetta thinly sliced
• 0.5 teaspoon salt 
• 4 large tomatoes chopped

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Cook pasta in a Dutch oven according to package directions, omitting salt and fat.
2. Drain; set aside, and keep warm.
3. Cook prosciutto in a large nonstick skillet over medium-high heat 4 minutes, stirring constantly. Reduce heat to medium, add onion; cook, stirring constantly, 5 minutes or until golden. Increase heat to high, and add tomatoes; cook, stirring constantly, 4 minutes. Stir in rosemary, salt, and pepper; remove from heat, and transfer to a large serving bowl.
4. Add pasta; toss well.
5. Sprinkle with Asiago cheese.