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Heat oil in large skillet on medium heat until shimmering. (Oil is hot enough when a few strands of prosciutto sizzle when placed in the skillet). Add prosciutto; cook about 2 minutes, just until crispy. Remove prosciutto from oil using slotted spoon. Drain on paper towel-lined plate.
Reduce heat to low and add onions to skillet. Cook 2 minutes until onions begin to soften. Add garlic, anchovy paste and tomato paste; cook and stir 1 minute. Stir in sun-dried tomatoes, balsamic vinegar, oregano, crushed red pepper and rosemary. Cook 30 seconds.
Return cooked prosciutto to skillet; cook 1 minute longer. Remove mixture from pan. Allow to cool to room temperature before using. Store any leftovers in an airtight container in refrigerator.
Test Kitchen Tips:
• Try Italian-Style XO Sauce in this recipe for Pork & Broccolini Stir-Fry.
• XO sauce, the iconic condiment, was first created in Hong Kong. Meant to impress, it is known to be a luxury blend typically made with dried shrimp and scallops, Chinese dry-cured ham, garlic and various chiles. The ingredients, combined in a base of oil, create an intense sweet, salty, rich umami flavor.