Penne a la Udine
Our Homecook hero, Hugh O'Neill jokes that if he were to write a book on wedding cakes it would be called Blood, Chocolate and Tears. And he would know, having made wedding cakes for two of his sisters.
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- Penne or whatever pasta is in the cupboard
- 1 onion, diced
- 6 cloves garlic, chopped finely
- 3 slices prosciutto, torn
- 2 zucchini, cut into 2cm chunks
- Red wine
- Salt and pepper
- Fresh parmesan
Handful of pistachios, roughly choppedCook pasta in plenty of salted boiling water, as per packet instructions.In a separate pan, sweat onions, garlic and prosciutto in olive oil until just under golden.
Turn heat to high. Add zucchini and when it starts to char, deglaze pan with wine. Season to taste.
Turn down heat and cook until zucchini is al dente. Add some of the pasta water if the pan is getting dry.
Add parmesan to sauce and stir.Drain pasta and stir into the sauce. Plate up and sprinkle with pistachios.