Campanelle with Salsa Arrabbiata

Ingredients

• 6 quarts water
• 2 teaspoons salt
• 1 pound uncooked campanelle pasta
• 1 1/2 tablespoons olive oil
• 1 1/2 cups (1/4-inch-thick) onion wedges
• 3 bay leaves
• 1 (3-ounce) prosciutto end piece, cut into 1/2-inch pieces
• 1/2 cup pepperoncini peppers, drained, seeded, and thinly sliced
• 1 (28-ounce) can plum tomatoes, undrained and chopped
• 1 cup (4 ounces) grated Parmigiano-Reggiano cheese

Preparation

1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in campanelle pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.
2. While pasta cooks, heat oil in a Dutch oven over medium-high heat. Add onion, bay leaves, and prosciutto; sauté 5 minutes or until onion softens. Add peppers, and sauté 1 minute. Stir in reserved 1 cup cooking water and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens. Discard bay leaves.
3. Add pasta to Dutch oven; cook 1 minute, stirring well to coat, or until pasta is al dente. Remove from heat; stir in cheese.