Shelly's Recipe

PROSCIUTTO SAUCE

Category: Sauces - Miscellaneous

2 tbsp olive oil
3 cloves garlic, minced
1 onion, minced
1/4 lb prosciutto, thinly sliced and cut into strips
70 oz Italian plum tomatoes
1 cup loosely packed fresh basil leaves, chopped
3/4 cup Loosely packed Italian flat-leaf parsley leaves, chopped
1 cup dry white wine
1/4 tsp dried red pepper flakes
Salt and pepper, to taste
2 tablespoons butter

Warm the oil in a nonreactive large pot over medium heat. Add the garlic and onion and cook until the onion is translucent, 5 minutes. Add the prosciutto and cook for 5 minutes. Add the juice from the tomatoes. Using your hands or a fork, break up the whole tomatoes and add to the pot. Simmer, uncovered, for 30 minutes. Stir in the basil, parsley, wine and pepper flakes, season with salt and pepper to taste, and simmer for 1 hour. Remove the sauce from the heat. Whisk in the butter until melted. Serve over rigatoni.