• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 onion, diced
  • 1/4 cup olive oil
  • 10 ounces prosciutto, thinly sliced
  • 16 ounces peeled plum tomatoes, pureed
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 pound pappardelle, tagliatelle or fettuccine
  • Grated Parmigiano

Which wine do
I pair with this recipe?

Check out our wine pairings to complement this recipe!

Find Out


  1. In a large skillet, over medium heat, add the onion to the olive oil and sauté until golden. Add the prosciutto and stir together until fully incorporated and slightly browned – be careful not to let it get crispy. Add the tomatoes and salt and pepper. Cook for 10-15 minutes until the sauce has slightly thickened.
  2. Bring a large pot of salted water to a boil.
  3. Cook the pasta until al dente (about 2 minutes less than the package directions). Drain, and add to the prosciutto mixture.
  4. Serve with grated Parmigiano.