Tomato Sauce with Prosciutto

I've been trying to duplicate my friend Adam's pasta sauce and haven't been successful, until today. He told me it was all about the tomatoes. He is right. I got San Marzano tomatoes at Dean and Deluca. I will never make a tomato sauce with regular tomatoes again.

INGREDIENTS
1 can san marzano whole peeled tomatoes
1 medium onion, chopped
1 red bell pepper, chopped
5 cloves garlic, chopped
12 leaves fresh basil, chopped
1 sprig fresh rosemary, minced
5 sliced prosciutto, chopped
2 tbps tomato paste
1 cup red wine (I used a Cotes du Rhone - Paul Jaboulet Aîné Parallèle 45 Rouge)
pasta (I used radiatore pasta)
1/2 cup grated parmigiano-reggiano
pinch kosher salt to taste
fresh cracked pepper

DIRECTIONS
In a large saucepan or cast iron pan, saute onion on medium until translucent. Add pepper and saute until soft. Add garlic and prosciutto and saute for another 2 minutes. Add can of tomatoes (in juice) and mash them in the pan with a potato masher. Simmer for about 10 minutes. Add basil, rosemary, salt, pepper and tomato paste. Stir until combined. Add wine. Simmer for 20 minutes covered. Serve on pasta with grated parmigiano-reggiano cheese.

UPDATED VARIATIONS
Try the same recipe with only garlic sauteed on low. Then add 1/2 cup of pine nuts until slightly brown. Add the tomatoes, tomato paste, wine and resh basil. Omit other ingredients. Very delicious sauce.