Pasta Al Forno-- Another 30 Minute Favorite of Mine

I first found this recipe a few years ago in a Rachel Ray cookbook. When I looked at the ingredients list, I was so intrigued-- cinnamon and tomato sauce??  I'd never heard of such a thing! I figured it was one of those recipes that was either going to taste nasty or be absolutely amazing. I was so happy when it turned out to be the latter, it instantly became a favorite.

Pasta Al Forno

Ingredients:

1 pound penne pasta
2 Tablespoons extra-virgin olive oil
1 small onion, chopped finely
3 cloves garlic, chopped (I use minced garlic)
15 oz can crushed tomatoes
1/2 cup heavy cream
2 pinches ground cinnamon
salt & pepper
3 ounces prosciutto, chopped (if you can get this in the deli, have the cut 1 thick slice, if all you can find is pre-packaged slices, that works fine too)
1/4- 1/3 cup grated Parmigiano-Reggiano cheese
Softened butter to coat a medium casserole or baking dish

Directions:

Bring a large pot of water to a boil, then salt and cook pasta to al dente, about 7-8 minutes.  Preheat oven to 500 degrees.

While water is coming to a boil and pasta is cooking, heat a medium skillet over medium heat and add the olive oil. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt, and pepper. Add chopped prosciutto to sauce and stir with cooked pasta until combined. Coat a medium casserole dish with butter. Adjust seasonings and transfer pasta to casserole dish. Top pasta with cheese and place in over for 10 minutes. Serve hot from the oven.