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Ingredients
- 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
Directions
- * Thinly sliced and cut into strips
- Fellow fire fighters beg Mr. Pernicone to make his fullbodied prosciutto sauce. Serve it over a lb. or possibly so of your favorite macaroni.
- 1. Hot the oil in a nonreactive large pot over medium heat. Add in the garlic and onion and cook till the onion is translucent/soft, 5 min. Add in the prosciutto and cook for 5 min. Add in the juice from the tomatoes. Using your hands or possibly a fork, break up the whole tomatoes and add in to the pot.
- Simmer, uncovered, for 30 min.
- 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 till melted.
- Makes 3 1/2 c., serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 584g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 128 | 45% |
| Total Fat 14.55g | 18% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 84mg | 4% |
| Potassium 1313mg | 38% |
| Total Carbs 23.05g | 6% |
| Dietary Fiber 6.3g | 21% |
| Sugars 13.52g | 9% |
| Protein 8.69g | 14% |
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