Fresh oregano





Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Fettuccine with Prosciutto, Tomatoes, and Cream
Fettuccine with Prosciutto, Tomatoes, and Cream
(Fettuccine con Prosciutto, Pomodori e Crema)
1 pound fettuccine
3 tablespoons extra virgin olive oil, divided
6 ounces thinly sliced prosciutto, cut crosswise into 1-inch wide strips
3 garlic cloves, pressed
Three 14 and 1/2-ounce cans petite diced tomatoes in juice, drained
1/2 cup whipping cream
1/2 cup coarsely chopped fresh Italian parsley
1/2 cup grated Parmigiano cheese plus additional for serving
Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.


Transfer pasta to large bowl.

Meanwhile, heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.

Add prosciutto and saute until crisp, about 5 minutes.

Transfer prosciutto to paper towels.

Add remaining 2 tablespoons olive oil to same skillet.

Add garlic and saute 15 seconds.

Add tomatoes and simmer 5 minutes, stirring occasionally.

Stir in cream, parsley, and 1/2 cup cheese.

Bring to boil; season with salt and pepper.

Add sauce to pasta in bowl; toss to coat.

Sprinkle with prosciutto and serve, passing additional cheese alongside. Makes 6 servings.
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