"Farfalle Piccanti" (Spicy Butterflies)

This is one of my favorite recipes from my "Ciao Italia" cookbook by Mary Ann Esposito. She has a family story for each of the recipes, commenting than in an Italian family, love is expressed through kisses, kudos, and in the kitchen!! <3

Ingredients:

2 Tbs olive oil
1/2 cup thinly sliced onions
1/2 tsp crushed red pepper flakes ( I used one tsp and it was spicy!)
1 cup diced prosciutto ( approx 1/4 pound)
one- 28 ounce can plum tomatoes
1/3 cup fresh basil
1 1/2 tsp dried oregano ( or 1 Tbs of fresh oregano)
Ground black pepper to season
1 cup frozen peas
one pound bowtie pasta (farfalle)
grated pecorino romano cheese

In a large saucepan, heat the olive oil. Add the onion and saute until soft. Add the garlic and crush red pepper. (saute until soft, but do not let the garlic brown) Add the prosciutto and saute until it renders its fat.

Add the plum tomatoes, breaking them up with a wooden spoon and simmer for 5 minutes. Add the basil, oregano and black pepper. Stir well and simmer, covered over medium heat for 20 minutes.

Meanwhile, in a large pot of boiling water, cook the pasta until al dente. Drain well. Add the peas to the sauce and cook for 5 more minutes.

My saucepan is large enough to add all the pasta directly into the sauce. This dish is best if the pasta is tossed with the sauce before serving.

Top with grated pecorino romano cheese and serve with a crusty Italian bread. Enjoy!!