So here goes...
3/4 pound pasta - cooked al dente and set aside
1/8 lb. prosciutto
EVOO - 2 turns in the pan
2 cloves garlic, minced (2 tsp granulated garlic)
1 can crushed tomatoes (15oz)
1 can red kidney beans, drained & rinsed
1/2 cup Parmesan cheese
1 glass of dry white wine (I used Pinot Grigio that I had in the fridge)
In a large pan (medium heat), fry the prosciutto and garlic until golden.
Turn heat down slightly, add the can of tomatoes and let simmer for 5 minutes.
Add chopped basil, the glass of wine, and kidney beans.
Turn back up to medium heat and let simmer (low boil) for 10 minutes or more... allowing the sauce to reduce slightly. One it has thickened a little bit, turn the heat down to low. Add the cooked pasta a spoonful at a time. Once the sauce covers the pasta, sprinkle the Parmesan cheese on top and stir.
Delisshhh!!! The white wine and the garlic really gave the sauce a nice twang, and the kidney beans added almost a "meaty" feeling. I had some for dinner and placed the rest in a tupperware so I can take some to work this week.