Tomato Pepper Sauce, Burrata, and Prosciutto

Recipe Catherine Pla

Serves 4-6

Tomato Pepper Sauce, Burrata, and Prosciutto

• 1 yellow bell pepper, halved, seeded, chopped

• 2 red bell peppers, halved, seeded, chopped

• 1⁄4 c plus 3 T extra virgin olive oil, divided

• 1⁄2 a yellow onion, chopped

• 4 Roma tomatoes, chopped (or 1 15-oz can chopped tomatoes)

• 1⁄2 t red pepper flakes

• 2 cloves garlic, pressed or grated

• 2 T chopped oregano, plus extra for garnish

• 2 T chopped parsley

• 1⁄2 c chicken stock

• 12 oz pasta

• 4 oz prosciutto

• 8 oz burrata cheese

• Kosher salt and black pepper

Heat oil in a large skillet over medium high heat. Add the peppers and onions and saute, stirring for 5-6 minutes until softened. Add the tomatoes, red pepper flakes, garlic, oregano, parsley, stock, 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Lower heat and cook, stirring occasionally, until tomatoes have broken down and most of the liquid has evaporated, about 20 minutes. Taste and season with salt and pepper.

Cook pasta according to package directions. Drain, reserving 1⁄4 cup of cooking liquid.

Toss pasta with sauce and reserved cooking liquid if needed, then nest in a serving bowl. Top with prosciutto, torn burrata, and more oregano.