BUTTERFLY PASTA WITH FAVORITE SAUCE

2 tbsps. olive oil
2 cloves garlic, finely chopped
l small onion, chopped (about l/4 cup)
l/2 cup chopped prosciutto or fully cooked Virginia ham (about 3oz)
l small red bell pepper, finely chopped
l tbsps. dry white wine
l can (28 oz.) imported pear shaped tomatoes, undrained
l/2 tsp. pepper
l pkg. (l lb.) butterfly shaped pasta (bow ties)
l/4 cup grated Parmesan cheese
l tbsps. fresh basil
Heat oil in l0″ skillet over med-high heat. Saute garlic & onion in
oil. Stir in proscuitto and bell pepper. Cook 5 mins., stirring
occasionally. until pepper is tender. Stir in wine. Cook, uncovered,
until liquid is evaporated. Stir in tomatoes and pepper. Break up
tomatoes. Heat to boiling. Reduce heat. Simmer, uncovered, 45 mins.
stirring occasionally. Cook pasta as directed on package. Drain. Mix
together pasta and saute. Top with Parmesan and basil. Serves 4.