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
1 tablespoon olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
2 x 400g cans diced tomatoes
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.
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