Penne with Prosciutto, Sage and Goat Cheese Cream Sauce

CHICOPEE, Mass. (Mass Appeal) - We're always looking for inexpensive dinners, but we don't want to skimp out on taste.

Chef Franco Dell'Olio, an ACF Culinary Arts Chef Instructor at Tantasqua Regional High School joined Seth and Ashley in the kitchen with a special recipe, perfect for a weekend dinner with family and friends!

Chef Franco Dell' Olio's Penne with Prosciutto, Sage an Goat Cream Sauce

Ingredients:

• 3 tablespoons unsalted butter
• ½ cup light cream
• 4 oz. herb goat cheese, room temperature
• 4 thin slices prosciutto di Parma, diced
• ¼ cup fresh sage, chopped
• Fresh ground black pepper and salt to taste
• 1 lb. penne pasta
• ½ cup toasted walnut (optional)

Directions:

1. Bring 6 quarts of water to a boil add salt. Cook pasta until al dente, tender but firm to the bite.
2. Meanwhile, in a large sauté pan over low heat, melt butter. Add prosciutto and sage, sauté until crisp. Add cream and goat cheese, cook until the cheese melts completely, stirring continuously. Season with salt and pepper.
3. Drain the pasta, toss with the Goat Cheese cream sauce.
4. Serve garnished with toasted walnuts, nutmeg and crisp sage.

Serves 4.