Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 4 ounces prosciutto, thinly sliced
- One 28-ounce can crushed tomatoes
- Salt
- Freshly ground black pepper
- 1/2 cup heavy cream
- 12 ounces fettuccine or pasta of choice
- Basil and Pine Nuts (optional for garnish)
Instructions
- Heat the olive oil in a saucepan over moderate heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add the minced garlic and cook for 1-2 minutes.
- Add the prosciutto and cook, stirring occasionally, until browned, 3 to 5 minutes.
- Add the crushed tomatoes, season with salt and pepper, and bring to a simmer.
- Simmer until slightly thickened and well-flavored, about 30 minutes.
- Stir in the cream and keep warm over low heat.
- Meanwhile, cook the fettuccine in a large pot of boiling well-salted water until al dente. Drain well.
- Top pasta with the prosciutto sauce and garnish with thin strips of fresh basil, toasted pnienuts and parmesan cheese.
- Serve immediately