YIELD: 4 servings

1 lb. penne pasta
2 Tbsps. olive oil
1 Tbsp. chopped garlic
4 oz. prosciutto, cubed
4 oz. cantaloupe, cubed
¼ cup sherry
½ cup heavy cream
1 Tbsp. tomato paste
1 Tbsp. chopped mint
salt and pepper, to taste

1.    Cook pasta according to package instructions. Drain and set aside.
2.    In a sauté pan over medium heat the olive oil and cook prosciutto and garlic. Add the cantaloupe, adding olive oil if needed for the pan. Saute until soft, about 1 minute. Add sherry to deglaze the pan, stirring up the browned bits. Add the heavy cream, tomato paste and mint. Stir and simmer a few minutes more, and season with salt and pepper to taste.
3.    Toss the sauce with the cooked penne.

Recipe: Frank Tabasco, West Point