• Heat oil in sauté pan set over medium-low heat; cook prosciutto, stirring occasionally, for 6 minutes or until fat is melted. Remove with slotted spoon; set aside.
• Add tomatoes and red pepper flakes to pan; cover and cook, crushing some of the tomatoes with back of large spoon, for 5 minutes or until softened.
• In large pot of boiling salted water, cook pasta, stirring occasionally, for 10 minutes or until al dente. Drain pasta, reserving 1/2 cup cooking water; return pasta to pot. Toss in reserved prosciutto, tomato sauce and parsley, adding some of the reserved cooking water if needed to moisten sauce. Sprinkle with Parmesan.

Recipe Provided by Chef Sharon Sanders