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. Slideshow: More Meaty Pasta Recipes 

Spaghetti with Proscuitto, Tomatoes and Cream
Photo: © Kate Winslow
Active Time:
10 mins
Total Time:
50 mins


  • 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


  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.

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