1. Heat oil in pan, add onions, leek and garlic.
  2. Cook stirring until onions and leek are soft.
  3. Add capsicums, tomatoes, wine, stock and sugar. Mix well, bring to the boil and simmer, uncovered for 20 minutes.
  4. Cook the pasta until just tender and drain thoroughly.
  5. Spoon 1/3 of tomato mixture into a shallow 6-cup ovenproof dish.
  6. Top with half of the pasta
  7. Place half the prosciutto over the pasta.
  8. Repeat layering, ending with tomato mixture.
  9. Bake covered in a moderate oven for about 30 minutes.

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