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Ingredients
- 1 tablespoon olive oil
- 6 thin slices prosciutto, chopped
- 1 onion, finely chopped
- 820 g (1 lb 13 oz) tinned chopped tomatoes
- 1 tablespoon chopped rosemary
- 500 g (1 lb 2 oz) penne or macaroni
- 50 g (1 3/4 oz/1/2 cup) grated parmesan cheese, for serving
Method
1. Heat the oil in a heavy-based frying pan. Add the prosciutto and onion and cook, stirring occasionally, over low heat for 5 minutes or until the prosciutto is golden and the onion has softened.
2. Add the tomatoes and rosemary to the pan, season with salt and pepper, and simmer for 10 minutes.
3. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Divide among warmed serving bowls and top with the sauce. Sprinkle with parmesan and serve immediately.
