2 Reviews

Simple, yet delicious! I am unused to making any pasta sauce without garlic but decided that, if the Chairman of the Board says to do without, then you do without! It was a deliciously flavorful sauce nonetheless. I halved the onion vertically, then sliced it very thin. When they were almost golden brown, I added about 4 oz. of finely diced proscuitto to cook a little, then added the tomatoes, basil, salt and pepper. I later added the julienned proscuitto and butter, as directed. I had decided to add the diced proscuitto because I didn't think there was enough protein in the dish for a main meal. It was really perfect for us. I had some nice San Marzano tomatoes that really added the perfect touch, and they cooked down really well. Thanks for sharing this gem of a recipe. I will definitely be making this again!

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JackieOhNo! February 24, 2013

Great fresh pasta sauce! I used finely-sliced precooked bacon instead of prosciutto, otherwise made as directed. I love basil so this was perfect for me - thanks for sharing the recipe!

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loof October 23, 2012
Frank Sinatra"s Linguine Di Pomodoro