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Saute prosciutto in oil in a large nonstick skillet over medium high heat until crisp, 3-4 minutes. Add onion and bell pepper, saute 5 minutes. Stir in tomato paste and garlic, cook 2 minutes. Deglaze with wine, reduce until nearly evaporated. Add remaining ingredients (except salt). Bring to a boil and simmer 8-10 minutes. Season with salt and keep warm until ready to serve.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces