Ingredients
2 T unsalted butter
2 T olive oil
4 oz thinly sliced prosciutto, cut into thin strips
2 14 oz cans ready cut/peeled tomatoes w/ juice
1/3 c cream
dried red pepper flakes to taste.
1 lb. rigatoni
½ c grated parmesan cheese
Preparation
Start boiling water for the pasta. Melt butter and oil in a large skillet over med/hi heat until foamy. Add proscuitto and saute for 1 min (longer if ham is fatty). Add tomatoes and cream. Season with red pepper flakes, and salt if needed (depends on proscuitto). Cook, uncovered, until sauce has medium/thick consistency.
While sauce is cooking, boil rigatoni until al dente.
Drain pasta. Return pasta to hot, dry pot and carefully pour sauce from the skillet into the pot.
Mix until well coated. Serve with parmesan cheese and ENJOY!
