Penne With Tomato Prosciutto Sauce

• 2 tablespoons olive oil
• 1 large red onion, finely chopped (2 cups)
• 2 garlic cloves, finely chopped
• 6 ounces thinly sliced fine-quality prosciutto, such as Prosciutto di Parma, finely chopped and separated into pieces (1 1/2 cups)
• 2 (28 ounce) cans italian plum tomatoes with juice, drained, reserving juice, and finely chopped
• 1 teaspoon sugar
• 1 lb penne rigate
• parmigiano-reggiano cheese (shavings or finely grated) (optional)

1. Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then saute onion until golden, about 10 minutes. Add garlic and saute until golden, about 1 minute. Add prosciutto and saute until golden, about 4 minutes.
2. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
3. Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
4. While pasta cooks, reheat sauce over medium heat.
5. Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
6. Cooks' note: Sauce can be chilled up to 3 days.

olive oil, red onion, garlic, parma, italian plum tomatoes, sugar, penne rigate, cheese

Taken from www.food.com/recipe/penne-with-tomato-prosciutto-sauce-264807 (may not work)