Vega's Campanelle Arrabbiata (spicy)

Ingredients:
1 jar Vega Sliced Hot Cherry Peppers in oil and garlic
(drain cherry peppers and set oil and garlic aside)
1 can (28 oz.) chunky style tomatoes
2-3 Tablespoons olive oil (use oil drained from Vega sliced hot
cherry peppers; remaining oil may be used with Vega Crustini
or Vega Bruschetta recipes)
2 medium onions chopped
About 6 ounces (1cup) prosciutto end cut into strips
Hot water from pasta-cooking pot
½ teaspoon salt
1 cup grated Parmigiano-Reggiano

Preparation:
Pour olive oil into the skillet, toss in the onion slices and the prosciutto and set over medium-high heat. Stir well, and cook stirring occasionally to prevent sticking.

After 5 minutes or so when the onions have softened, drop the sliced hot cherry peppers into a clear part of the skillet, (one full jar for very spicy, less according to taste) and cook them in a hot spot for a minute. Pour the chunky style tomatoes into the pan; rinse out the tomato can 1 cup of pasta-cooking water, and pour it into the skillet too. Add the salt, stir well, and bring the sauce to a boil, then lower the heat so it is bubbling steadily.

Cook at a gentle boil for 8 to 10 minutes, until the sauce had thickened and reduced by about a third. The onions and peppers should be cooked through but still retain their shape and texture.
Add cooked pasta to skillet and cook together on low heat for a minute or so.
Add Parmigiano-Reggiano and toss together just before serving.
Pour into Pasta bowl and serve immediately.