Title: Angelo pernicone's prosciutto sauce
 Categories: Pasta
      Yield: 4 Servings
 
           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
 
  * 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.