Pasta with Prosciutto and Goat Cheese
1 pound Penne or Ziti, uncooked
4 tbsp. olive or vegetable oil
1 medium yellow onion, peeled and diced (about 2/3 cup)
4 oz. prosciutto, thinly sliced, diced in 1/2-inch pieces (about 1/2 cup)
1/8 cup toasted almond slivers
8 large basil leaves, finely chopped (about 3 tbsp.) or 2 tbsp. dry basil
1/4 cup diced sun-dried tomatoes
1 1/2 cups chicken stock or broth
4 oz. goat cheese, broken into small pieces
Salt and pepper to taste
Prepare pasta according to package directions. Drain and plunge in cold water to stop the cooking process; drain again.
In a large sauté pan, heat olive or vegetable oil and sauté onion for 2 minutes. Add prosciutto, almonds, basil and sun-dried tomatoes. Toss together, add chicken stock and cook 5-7 minutes longer. Add the cooked pasta and goat cheese and stir. Warm over low heat for another minute. Season with salt and pepper. Serve while piping hot.