1 lb. small ridged penne pasta
5 oz. raw prosciutto
5 oz. white mushrooms
3/4 pt. heavy cream (may use more if needed)
2 oz. real butter
3 lb. cooked tomato sauce (may use Pomi or prepared marinara)
Parmesan cheese, grated, to taste
1 1/2 lemons
Salt and pepper

Cook the penne pasta al dente. Cut prosciutto into match - like pieces. In a large skillet cook butter, prosciutto and cleaned mushrooms sliced thinly until golden. Then add cream, tomato sauce, Parmesan cheese and salt and pepper. Cook for a few minutes and mix in the penne pasta which has been cooked al dente. Mix well and just before serving, add the grated rind of 1 1/2 lemons being sure you have grated only the yellow part of the lemon. Serve. Serves 6.