Cavatappi with Proscuitto, Tomatoes and Red and Green Peppers

  • 1 medium yellow onion (chopped fine)
  • 1 red bell pepper cut in squares
  • 2 tablespoons of butter
  • 3 tablespoons olive oil
  • 1 green bell pepper cut in squares
  • 1 cups canned Italian tomatoes
  • 1 pinch of red pepper flakes
  • 2 garlic cloves
  • 1/4 cup parmesan cheese parsley
  • 1/4 cup pecorino cheese
  • 4 slices proscuitto cut into strips
  • 1 pinch herbs de provence

Saute green and red peppers, onions and garlic in oil and butter until light brown. Add the strips of proscuitto and saute for 1 minute. Add the tomatoes, hot pepper, salt and herbs, cook over medium heat, uncovered for about 20 minutes. Boil the cavatappi in 4 quarts of boiling water salted with kosher salt. Transfer the cooked cavatappi to a warm serving bowl, add the sauce and mix, add the cheeses and mix and add plenty of chopped parsley.