ground beef
500 g of penne
5 liters of water
1 tablespoon of salt molho
4 tablespoons of olive oil
400 g of chicken breast cut into cubes
500 g of prosciutto picado
4 cloves of garlic minced
6 tomato seeds minced
Salt to taste
300 g of ricotta cheese crumbled
1 handful of basil leaves, washed and chopped
For dusting
Parmesan cheese grated to taste
ground beef
500 g of penne
5 liters of water
1 tablespoon of salt molho
4 tablespoons of olive oil
400 g of chicken breast cut into cubes
500 g of prosciutto picado
4 cloves of garlic minced
6 tomato seeds minced
Salt to taste
300 g of ricotta cheese crumbled
1 handful of basil leaves, washed and chopped
For dusting
Parmesan cheese grated to taste
ground beef
1
A large pot brings the water with salt to a boil
Add the pasta and cook until al dente
Drain and reserve
sauce
1
In a pan, put half of the olive oil
Brown the chicken and prosciutto for 5 minutes or until the chicken browns
Remove from the pan and reserve
2
In the same pan, sauté the garlic and tomatoes in the remaining olive oil
Add salt and ricotta cheese
Stir gently and add the reserved chicken and prosciutto
Combine the pasta and basil leaves, then dust with Parmesan cheese
Serve immediately.
