Fettuccine with Prosciutto, Tomatoes, and Cream
(Fettuccine con Prosciutto, Pomodori e Crema)
Ingredients:
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
Directions:
Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain.
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.