3 slices thinly sliced prosciutto, diced
1/2 c. chopped flat leaf parsley
1 lg. shallot, chopped
1/4 c. olive oil
1 c. frozen peas
1/2 lb. fresh sliced mushrooms
1 (35 oz.) can whole Italian tomatoes with basil
Salt and pepper to taste
Red pepper flakes to taste
1/2 c. grated pecorino romano cheese

Saute shallots and prosciutto in olive oil. Add tomatoes, break up whole tomatoes with fork. Add salt and pepper to taste. Cook 15 minutes. Add frozen peas and mushrooms. Cook 10 minutes. Add parsley.

Serve over cooked pasta of your choice; add grated cheese. Sauce is adequate for 1 pound which will serve 4.