Angelo Pernicone's Prosciutto Sauce Recipe


  • 2 Tbsp. Extra virgin olive oil
  • 3 x Cloves garlic, chopped
  • 1 x Onion, chopped
  • 1/4 lb Prosciutto *
  • 70 ounce Italian plum tomatoes
  • 1 c. Loosely packed fresh basil leaves, minced
  • 3/4 c. Loosely packed Italian flat-leaf parsley leaves, minced
  • 1 c. Dry white wine
  • 1/4 tsp Dry red pepper flakes
  •     Salt and freshly grnd black pepper, to taste
  • 2 Tbsp. Butter


* Thinly Sliced And Cut Into Strips Fellow Fire Fighters Beg Mr. Pernicone To Make His Fullbodied Prosciutto Sauce. Serve It Over A Lb. Or Possibly So Of Your Favorite Macaroni. 1.…

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