2 Tablespoons Butter
4 large Garlic cloves, thickly sliced
1/8 teaspoon Red Pepper Flakes
¼ pound Proscuitto, chopped
1 Tablespoon Tomato Paste (optional)
1 cup Cream
¼ teaspoon freshly ground Black Pepper
½ cup Sparkling White Wine
Sugo di Parma
Yields 1 ½ -2 cups of sauce.
Melt the butter in a skillet or sauté pan over medium high heat. Sauté the garlic, prosciutto and red pepper flakes until the garlic is golden brown, 1-2 minutes. Pour on the wine and stir to dislodge any flavorful brown bits that may be on the bottom of the pan. Simmer to reduce the wine by half, 1-2 minutes. Stir in the tomato paste until smooth. Add the cream and pepper and bring the mixture to a boil. Reduce the heat and simmer to a sauce consistency, 10-12 minutes.