| 1 box | BARILLA Rigatoni |
| 2 cups | BARILLA Marinara Sauce |
| 2 tablespoons | extra virgin olive oil, divided |
| 1-1/2 ounces | prosciutto, cubed |
| 1 cup | onion, chopped |
| 1 pound | Italian sausage, hot or sweet, crumbled |
| 1/2 cup | Burgundy wine (or other dry red wine) |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1/3 cup | parsley, chopped |
HEAT one tablespoon olive oil in large skillet over medium-high heat. Add onion and prosciutto; sauté 3 to 4 minutes, stirring occasionally.
ADD sausage and continue cooking 7 to 9 minutes or until sausage is no longer pink, stirring occasionally. Drain skillet.
ADD wine; cook over medium-low heat until reduced, about 2 to 3 minutes.
ADD remaining 1 tablespoon olive oil, Marinara Sauce, salt and pepper; stir until heated.
COOK Rigatoni according to package directions; drain and return to pot.
ADD sausage mixture and parsley to hot Rigatoni; toss. Transfer to serving platter or bowl. Makes 4 to 6 servings.
Sprinkle with freshly grated Parmigiano cheese.