Prosciutto Sauce

 

Angelo Pernicone's Prosciutto Sauce

Yield: 4 Servings

Ingredients: 

      2 T Olive oil

      3 Cloves garlic, minced

      1 Onion, minced

    1/4 lb Prosciutto, thinly sliced &cut into strips

     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 t Dried red pepper flakes

          Salt and freshly ground black pepper, to taste

      2 T Butter

  Fellow fire fighters beg Mr. Pernicone to make his full-bodied prosciutto sauce. Serve it over a pound or so of your favorite macaroni.

  1. Warm the oil in a non-reactive 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.

  2. Stir in the basil, parsley, wine and pepper flakes, season with salt and pepper to taste, and simmer for 1 hour.

  3. Remove the sauce from the heat. Whisk in the butter until melted.

  Makes 3 1/2 cups, serves 4.

  From the Oregonian's FOODday, 1/26/93.