| 1 box (14 ounces) | BARILLA Fettuccine |
| 2 cups | frozen peas |
| 1/4 cup | extra virgin olive oil |
| 1/2 cup | chopped onion |
| 3 cloves | garlic cloves, minced |
| 1 leaves | bay leaf |
| 6 ounces | prosciutto, cut into thin strips |
| 1 jar | BARILLA Restaurant Creations Sugo alla Romana |
| 1/2 cup | hot water, divided |
| 1/3 cup | freshly grated Parmigiano cheese |
BRING a large pot of water to a boil.
HEAT oil in large skillet over medium heat. Add onion, garlic and bay leaf; cook 5 minutes or until onion is tender, stirring occasionally. Add prosciutto; stir mixture for approximately 1 minute.
COOK pasta according to package directions, adding peas during the last two minutes of cook time. Drain and return to pot.
STIR in both jars of sauce. Rinse each jar with 1/4 cup hot water to remove all sauce, and stir into skillet. Bring to a simmer; remove bay leaf.
ADD sauce to hot pasta toss. Stir in cheese. Transfer to serving platter or bowl.
Sprinkle with crushed red pepper flakes, if desired.