Angelo Pernicone's Prosciutto Sauce
| Yield: | 4 Servings |
| Categories: | Pasta |
| Stephen Ceideburg | ||
| 2 | tb | Olive oil |
| 3 | Cloves garlic, minced | |
| 1 | Onion, minced | |
| 1/4 | lb | Prosciutto * |
| 70 | oz | Italian plum tomatoes |
| 1 | c | Loosely packed fresh basil leaves, chopped |
| 3/4 | c | Loosely packed Italian flat-leaf parsley leaves, chopped |
| 1 | c | Dry white wine |
| 1/4 | ts | Dried red pepper flakes |
| Salt and freshly ground black pepper, to taste | ||
| 2 | tb | Butter |
Advertisement