1 tablespoon olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
2 x 400g cans diced tomatoes
1/4 cup finely chopped fresh parsley
8 slices (125g) prosciutto, chopped
1 small red chilli, finely chopped
1/4 cup finely chopped fresh flat-leaf parsley leaves
Cooked rigatoni pasta and thinly sliced chilli, to serve
- Heat 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.
- Add 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.
- Serve with rigatoni, topped with chilli.