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Cook pasta according to package directions and drain thoroughly.
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Dice the prosciutto and add it to a hot pan, cook until crisp, about 5 minutes; remove from pan and set aside.
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In the same pan, add the diced roasted red peppers.
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Add the water to deglaze the pan, pulling up the browned prosciutto and pepper bits from the bottom of the pan.
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Pour the Ragu Roasted Garlic and Parmesan sauce into the pan and mix it into the red peppers.
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Stir in one teaspoon of parsley.
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Once the pasta is cooked and drained, add it to the sauce.
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Stir in the prosciutto.
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Sprinkle the remaining parsley and serve.