Scented Pasta

1 box Spaghetti of choice

3 ounces prosciutto

15 Basil leaves

4 Sages leaves

Pinch red pepper flakes

1 clove garlic

2 tablespoons EVOO

2 ½ tablespoons butter

½ cup white wine

10.5 ounces petite diced tomatoes

2 tablespoons hot pasta water

Parmesan cheese

 

Cook pasta in 1 tablespoon salt.  Prepare a paste of prosciutto, basil, sage, and garlic.  I used my mini food chopper to mince all together finely.  In pan heat EVOO and butter, then add the prosciutto paste, red pepper flakes and sauté for about 4 minutes until pale golden.  Add the white wine, let the wine evaporate, and then add tomatoes, and water and simmer just for a few minutes while the pasta is cooking.  When the pasta is done drain pasta and toss the pasta into the tomato sauce.  Mix well and serve with freshly grated Parmesan cheese.