Ingredients
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1 tablespoon olive oil
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1 medium brown onion, finely chopped
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8 slices (125g) prosciutto, chopped
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1/2 teaspoon chilli flakes
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2 garlic cloves, crushed
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2 tablespoons tomato paste
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2 x 400g cans diced tomatoes
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1/4 cup finely chopped fresh flat-leaf parsley leaves
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Cooked rigatoni pasta, to serve
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Thinly sliced chilli, to serve
Method
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1Heat oil in a saucepan over medium heat. Add onion, prosciutto, chilli flakes and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened.
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2Add tomato paste. Cook, stirring, for 1 minute. Add tomato. Bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until sauce has thickened slightly. Add parsley. Stir to combine.
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3Serve with rigatoni, topped with chilli.
Source: taste.com.au
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