Ingredients Pasta + Noodles Thin Noodles Spaghetti Spaghetti with Prosciutto, Tomatoes and Cream Be the first to rate & review! An immersion blender, also known as a stick blender, is the easiest way to puree tomatoes right in their can. Slideshow: More Meaty Pasta Recipes By Kate Winslow Published on July 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 10 mins Total Time: 50 mins Yield: 4 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. Rate it Print