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Pasta with Lentil and Prosciutto Sauce
suggested wine: 1999 Regaleali Rosato Sicilia (Sicily, Italy)

Ask your butcher for an end piece of prosciutto. Usually these pieces are less expensive, and they are fine for this sauce.

4 tablespoons olive oil
1 stalk celery, diced
1 carrot, scraped and chopped
1 large onion (4 to 5 ounces), peeled and diced
1 tablespoon minced fresh garlic
1 jalapeño pepper, seeded and chopped
¼ teaspoon crushed red pepper flakes
One 3-ounce piece prosciutto or pancetta, chopped (1/2 cup packed)
1 teaspoon kosher salt
8 ounces (1 heaping cup) lentils
1 red onion
1½ pounds imported spaghettini or linguini fini
8 tablespoons (1 stick) unsalted butter, cut up

1. Heat the olive oil in a small heavy stockpot and add the celery, carrot, diced onion, garlic, jalapeño, red pepper, prosciutto, and salt. Gently sauté, stirring occasionally, until the vegetables are soft and aromatic, 15 to 20 minutes.
2. Add the lentils and 5 cups of water, bring to a boil, and simmer until the lentils are soft but not mushy and falling apart, 18 to 22 minutes. The sauce may be completed to this point and chilled in the refrigerator until ready to use.
3. If you have refrigerated the sauce, heat it slowly over a low flame. Bring 5 quarts of salted water to a boil in another large pot, and chop he red onion for garnish.
4. When the lentil sauce is hot, drop the pasta in the water and boil until it is still quote firm, 4 to 5 minutes.
5. Drain the spaghettini in in a colander, then add it to the sauce with the butter. Toss the pasta in the sauce for 1 to 2 minutes until al dente. Serve very hot, topped with the chopped red onion.

Serves 6 as an appetizer