Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
     1/2  cup           thinly sliced onion
   2                    garlic cloves -- chopped
   1      teaspoon      crushed red pepper flakes
   1      cup           diced prosciutto - -- (abt 1/4 lb)
  56      ounces        plum tomatoes - -- (2 cans)
     1/3  cup           chopped fresh basil
   1      tablespoon    chopped fresh oregano or mint
                        salt -- to taste
                        black pepper -- freshly ground, to
                        -- taste
   1      cup           shelled fresh peas
   1      pound         farfalle -- (bowtie pasta)
                        pecorino Romano cheese -- grated

Preparation:

In a large saucepan, heat the olive oil. Add the onion and sauté until very soft. Add the garlic and crushed red pepper. Sauté until the garlic is soft, but do not let it brown. Add the prosciutto and sauté until it begins to render its fat. Add the plum tomatoes, breaking them up with a wooden spoon, stir well, and simmer for 5 minutes. Add the basil, oregano or mint, and salt and pepper. Stir well and simmer, covered, over medium heat for 20 minutes. Add the peas and cook for 5 minutes more. Meanwhile, in a large pot of boiling water, cook the farfalle until al dente. Drain well. Place the farfalle in a bowl, add the hot sauce, and toss well to coat. Serve in individual soup bowls and pass grated cheese separately. This recipe serves 4 to 6.