Spaghetti with Prosciutto, Tomatoes and Cream

An immersion blender, also known as a stick blender, is the easiest way to puree tomatoes right in their can.

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  • Servings: 4

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  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, finely chopped
  • 4 ounces prosciutto, thinly sliced
  • One 28-ounce can whole tomatoes, pureed
  • SaltĀ 
  • Freshly ground black pepper
  • 1/2 cup heavy cream
  • 12 ounces spaghetti

How to make this recipe

  1. 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.

  2. 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.

Contributed By Photo © Kate Winslow Published June 2014

1041166 recipes/spaghetti-prosciutto-tomatoes-and-cream 2015-07-30T21:05:15+00:00 Kate Winslow italian|pasta-and-noodles|weeknight-dinner|4|web-exclusive|fall|winter june-2014 recipes,spaghetti-prosciutto-tomatoes-and-cream 1041166

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