Penne Rigate Pasta, cooked according to package directions
First Cold Pressed Extra Virgin 100% Olive Oil
Pearl onions, peeled and halved (284 g)
The Original Prosciutto, sliced in strips
35% whipping cream
Creamy Prosciutto with Vodka Pasta Sauce
Chopped provolone cheese, divided
Shredded mozzarella cheese, divided
Chopped fresh thyme leaves
Salt and pepper
Preheat oven to 375ºF (190ºC). Heat olive oil in a large skillet set over medium-high heat; sauté onion and mushrooms for 6 minutes or until tender. Add prosciutto; sauté for 2 minutes. Stir in cream and sauce; bring to a boil.
Toss cooked pasta with the sauce, half of each the provolone and mozzarella cheeses and all the thyme. Season to taste with salt and pepper.
Transfer to an 11 X 7-inch (2 L) baking dish; sprinkle with remaining cheeses. Bake for 25 minutes or until bubbly.
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