Instructions:

Rigatoni "Farina Style"

Source: Cooking For Us

Dedicated to Johnny Farina of Santo & Johnny

1 pound rigatoni cooked al dente
1 (28 ounce) can whole tomatoes, crushed by hand
2 ounces white wine
2 ounces red wine
1/4 cup chicken broth
1 medium onion, chopped
2 cloves garlic, chopped
1/4-inch thick sliced Prosciutto diced
3 tablespoons olive oil
1 tablespoon butter
1/3 cup grated parmesan cheese

Heat oil and butter in large skillet on medium heat.