Ingredients

• 2 tablespoons olive oil
• 4 tablespoons butter
• 1/4 lb prosciutto ham, julienned
• 1 zucchini, julienned
• 1 teaspoon green chili, diced
• 1 cup chopped onion
• 1 tablespoon garlic, minced
• 1 (16 ounce) can diced tomatoes
• 1 lb rigatoni pasta
• 3 tablespoons grated parmesan cheese
• 4 sun-dried tomatoes packed in oil, diced well
• salt and pepper
• 1/2 cup cream
• 1/2 teaspoon red pepper flakes

Instructions

1. Heat oil and 2 T. butter in large pan. Cook onions, garlic, and chiles in butter until onions wilt.

2. Add prosciutto and cook for 1 minute, then add zucchini and cook another minute.

3. Add plain tomatoes (with juice) and simmer for 10 minutes. In the meantime, cook rigatoni according to box directions.

4. Drain pasta and replace in large pan, coating with remaining 2 T. butter (or more).

5. To saucepan, add salt, pepper, cheese, cream, sundried tomatos, and red pepper.

6. When sauce is hot, pour over pasta and toss.