Instructions: 1. Drain the tomatoes and reserve the juice. Cut the tomatoes in quarters lengthwise. Stir the perciatelli into a large pot of boiling, salted water. Stir frequently for the first minute or two, cook until al dente - tender but firm - about 12 minutes.

2. Meanwhile, in a large, heavy skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and bay leaves and cook until the onions are wilted but still crunchy, about 4 minutes. Add the prosciutto and stir 2 minutes. Add the tomatoes and crushed red pepper. Bring to a boil, adjust the heat to simmering and cook until the pasta is done.

3. Reserve about 1 cup of the pasta cooking liquid, then drain the pasta and return it to the pot. Add half the sauce and stir until the sauce is bubbling and the pasta is coated. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a heated platter or serving bowls and top with the remaining sauce.

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