Angelo Pernicone's Prosciutto Sauce Recipe

• 2 Tbsp. Extra virgin olive oil
• 3 x Cloves garlic, chopped
• 1 x Onion, chopped
• 1/4 lb Prosciutto *
• 70 ounce Italian plum tomatoes
• 1 c. Loosely packed fresh basil leaves, minced
• 3/4 c. Loosely packed Italian flat-leaf parsley leaves, minced
• 1 c. Dry white wine
• 1/4 tsp Dry red pepper flakes Salt and freshly grnd black pepper, to taste
• 2 Tbsp. Butter

1. * Thinly sliced and cut into strips
2. Fellow fire fighters beg Mr. Pernicone to make his fullbodied prosciutto sauce.
3. Serve it over a lb.
4. or possibly so of your favorite macaroni.
5. 1.
6. Hot the oil in a nonreactive large pot over medium heat.
7. Add in the garlic and onion and cook till the onion is translucent/soft, 5 min.
8. Add in the prosciutto and cook for 5 min.
9. Add in the juice from the tomatoes.
10. Using your hands or possibly a fork, break up the whole tomatoes and add in to the pot.
11. Simmer, uncovered, for 30 min.
12. 2.
13. Stir in the basil, parsley, wine and pepper flakes, season with salt and pepper to taste, and simmer for 1 hour.
14. 3.
15. Remove the sauce from the heat.
16. Whisk in the butter till melted.
17. Makes 3 1/2 c., serves 4.

extra virgin olive oil, garlic, onion, italian plum tomatoes, basil, parsley, white wine, red pepper, butter

Taken from cookeatshare.com/recipes/angelo-pernicone-s-prosciutto-sauce-65484 (may not work)