![Spaghetti with Proscuitto, Tomatoes and Cream](https://cdn.statically.io/img/www.foodandwine.com/thmb/yPStFiQ3foXUV6m-Pkz7csvz1cs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2014-r-xl-spaghetti-with-prosciutto-tomatoes-and-cream-3dcd4d2317844f338b7157ec1ce1f5cd.jpg)
Ingredients
-
2 tablespoons extra-virgin olive oil
-
1 small red onion, finely chopped
-
4 ounces prosciutto, thinly sliced
-
One 28-ounce can whole tomatoes, pureed
-
Salt
-
Freshly ground black pepper
-
1/2 cup heavy cream
-
12 ounces spaghetti
Directions
-
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 prosciutto and cook, stirring occasionally, until browned, 3 to 5 minutes. Add the 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 spaghetti in a large pot of boiling well-salted water until al dente. Drain well. Top the spaghetti with the prosciutto sauce and serve immediately.