| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Pasta | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
* thinly sliced and cut into strips Fellow fire fighters beg Mr. Pernicone to make his fullbodied prosciutto sauce. Serve it over a pound or so of your favorite macaroni. 1. 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. 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. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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