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Tagliatelle with Tomatoes, Cream and Prosciutto Recipe
Flavors of Italy
Total time: 30 to 60 minutes
Prep. time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Ingredients
For 4 servings
- 1 - 400 g (14 oz.) can of Tomatoes, coarsely chopped
- 400 g (14 oz.) fressh tagliatelle or fettuccine (see Pasta)
- 150 ml (10 tbsp.) passata (tomato thick coulis)
- 8 slices of Prosciutto
- 4 tbsp. heavy cream (35%)
- 2 tbsp. fresh oregano, chopped, or 1 tsp. dried
- 2 tbsp. olive oil
- 1 small onion, chopped
- 2 cloves of garlic, coarsely chopped
- A pinch of chili flakes + 1/2 tsp. sugar
- Salt and pepper
Method
- Cut the prosciutto into 2.5 cm strips and roll into small balls. Set aside.
- Heat the oil in a skillet; add the garlic, onion and chili flakes and cook gently for a few minutes.
- Add the tomatoes, the passata, oregano and sugar and let simmer for 10 minutes.
- Meanwhile, bring a large pot of water to the boil; when it is boiling add the pasta all at once and cook until al dente. Drain immediately.
- Blend the sauce in a food processor or blender, then add the cream. Return to the skillet, correct the seasoning if necessary, and add the pasta. Mix well.
- Serve in warmed pasta bowls, add the prosciutto and sprinkle with parmesan.
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