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Diavolo Sauce Recipe


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      Diavolo Sauce

Category   Sauces
Sub Category   None
Servings   2

1/4 cup prosciutto, diced
1 tablespoon olive oil
1/2 medium onion, diced
1/2 medium bell pepper, diced
1 tablespoon tomato paste
2 garlic cloves, minced
1 (14 1/2 ounce) can diced cut Tomatoes
1 tablespoon balsamic vinegar
1/4-1/2 teaspoon red pepper flakes
2 tablespoons minced fresh basil coarse
salt, to taste pepper, to taste

In a medium size saucepan, saute the prosciutto in the olive oil until crisp, add in the onion and bell pepper, cook stirring frequently until crisp tender. 2 Stir in the garlic and tomato paste, cook an additional 2 to 3 minutes, add in the tomato juice from the canned tomatoes and stir mixture scraping up browned bits from bottom of pan. 3 Add the tomatoes, vinegar and red pepper flakes cook until most of the liquid has evaporated add in the fresh basil and season with salt and pepper to taste. Keep warm while preparing the zucchini cakes.
Serving Suggestions
Zucchini Cakes

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