Spicy Butterflies

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Thinly sliced onion
2		Garlic cloves - chopped
1 teaspoon	5ml	Crushed red pepper flakes
1 cup	146g / 5.1oz	Diced prosciutto - - (abt 1/4 lb)
56 oz	1591g	Plum tomatoes - - (2 cans)
1/3 cup	48g / 1.7oz	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh oregano or mint
		Salt - to taste
		Black pepper - freshly ground, to taste
1 cup	237ml	Shelled fresh peas
1 lb	454g / 16oz	Farfalle - (bowtie pasta)
		Pecorino Romano cheese - grated

Recipe Instructions

In a large saucepan, heat the olive oil. Add the onion and saute until very soft. Add the garlic and crushed red pepper. Saute until the garlic is soft, but do not let it brown. Add the prosciutto and saute until it begins to render its fat. Add the plum tomatoes, breaking them up with a wooden spoon, stir well, and simmer for 5 minutes. Add the basil, oregano or mint, and salt and pepper. Stir well and simmer, covered, over medium heat for 20 minutes. Add the peas and cook for 5 minutes more.

Meanwhile, in a large pot of boiling water, cook the farfalle until al dente. Drain well.

Place the farfalle in a bowl, add the hot sauce, and toss well to coat. Serve in individual soup bowls and pass grated cheese separately. This recipe serves 4 to 6.

Source:
Mary Ann Esposito

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