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Penne with Potatoes, Prosciutto and Blue Cheese
Made with several high-impact ingredients, this satisfying one-pot pasta and potato dish is loaded with bold flavor. We add a generous amount of black pepper and cook it with the garlic to draw out its flavor. Cooking the potatoes and pasta in a modest amount of water creates a starchy liquid that becomes the base for creamy sauce that brings together all the elements. Don’t prep the potatoes in advance and soak them in water to prevent oxidation; the added moisture will cause them to stick to the pot.
tablespoons extra-virgin olive oil
ounces thinly sliced prosciutto, chopped