Penne with Pruscuito and Caramelized Tomatoes

This pretty much blew my mind.
After a trip to the Paesenella Deli in Haberfield with fellow food-o-phile Amelia, I came away with more interesting and exotic things than I knew what to do with - so I put a few into a pasta to see what would happen. I was lucky enough to get half a kilo of pruscuito off-cuts for a fiver, which really got my cogs turning. This is what I came up with. Be warned - it's extremely sweet and rich, so smallish servings.

You'll need;

- 100g chopped pruscuito
- 100g caramelised tomato (yum!)
- 1 crushed garlic clove
- half a sliced spanish onion
- olive oil
- 200ml cream
- 200g penne pasta

While your penne is cooking in salted, boiling water, put your pruscuito, onion and garlic in a heavy frypan and cook over medium heat for six-or-seven minutes. Deglaze the pan with a splash of water. Add the cream and cook for a couple of minutes. Add the caramelized tomatoes and stir until fragrant. Toss through the penne and serve. Be prepared for lots of surprised expressions followed by looks of delight.