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Home » Italian Food Recipes » First Courses ( Pasta , Rice , Gnocchi , Soups )     Roman Pennette allo Speck Reviews Views Date product posted 0 4603 Tue September 25, 2007 Recommended By Average Purchase No recommendations None indicated Customer Service Pricing Overall Rating No ratings No ratings No ratings supersize Find the lowest price for the Roman Pennette allo Speck Description: In a large sauce pan brown the onion in olive oil. Add the speck and cook for 4 minutes on low heat. Clean the zucchini and remove the skin, chop finely. Add zucchini to speck and cook 10 minutes. Cook the tomatoes in boiling water for one minute. Remove from water, peel and discard skin. Chop tomatoes into cubes and add them with the broth to sauce pan. Cook another 6 minutes. In salted water, cook the pasta, drain and add to the sauce. Add pargmigiano leaving some for the table. Serve piping hot. Ingredients: 1 lb. penne pasta 4 medium zucchini 4 large tomatoes 6 oz. speck (smoked proscuito, thinly sliced) 1/2 cup grated parmigiano 1 Tbls. diced onion 1 1/2 cups chicken broth 6 Tbls. extra virgin olive oil salt and pepper to taste Cooking Time: 25 minutes Preparation Time: 30 minutes Serves ( 4 person is Default ): Note: Recipe courtesy of Pepe Verde, Accademia di Alta Cucina (Roma) Introduction: Easy, delicious pasta dish. Vegetarian Martha Senior Member   Posts: 116 Registered: December 2006 Location: San Antonio, Texas see this user's products