Tagliatelle with Tomatoes, Cream and Prosciutto Recipe
Tagliatelle with Tomatoes, Cream and Prosciutto
Flavors of Italy
Total time: 30 to 60 minutes

Prep. time: 10 minutes
Cooking time: Under 30 minutes

Difficulty: Easy
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
  1. Cut the prosciutto into 2.5 cm strips and roll into small balls. Set aside.
  2. Heat the oil in a skillet; add the garlic, onion and chili flakes and cook gently for a few minutes.
  3. Add the tomatoes, the passata, oregano and sugar and let simmer for 10 minutes.
  4. 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.
  5. 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.
  6. Serve in warmed pasta bowls, add the prosciutto and sprinkle with parmesan.
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