Recipe by linguinelisa
I found this recipe in an old magazine that featured pasta recipes from famous Italian-Americans. I first made this dish with regular ham.
Top Review by JackieOhNo!
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!
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 (35 ounce) can Italian plum tomatoes, crushed, undrained
- 10 -12 fresh basil leaves, chopped or 1 teaspoon dried basil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup julienned prosciutto ham
- 2 tablespoons butter or 2 tablespoons margarine
- 1 lb linguine
- parmesan cheese
Directions See How It's Made
- In a 3 quart saucepan heat olive oil. Add onion and saute until golden brown.
- Add can tomatoes, basil, salt and pepper and bring to a boil. Lower heat, cover and simmer 30 minutes. Add prosciutto and butter and simmer 15 minutes more. Keep covered while linguine is cooking.
- Cook linguine according to package directions for al dente. Drain and toss with sauce. Serve on warm platter and sprinkle with Parmesan cheese.