This is such a simple, delicious, fresh and filling dish. Coming, with a few embellishments, from the NY Times Cooking section, this can have the heat dialed up or down depending on your taste and, with just adding a touch of lemon juice, twist in a slight sour to the kick of the red pepper. Ultimately, the most simple version of this is so flavorful, so don’t fret if you just want to enjoy this tasty, great tomato based pasta.


For 4 servings you’ll need: 5-6 oz of prosciutto (chopped into 1/2″ pieces), 3 Tbsp olive oil, 1 medium red onion (chopped), 2 garlic cloves (crushed and chopped), x1 28oz can crushed tomatoes (preferably Italian, San Marzano), 1-2 Tbsp fresh oregano (chopped), 1/2-1 tsp red pepper flakes, 1 tsp lemon juice (optional), 1 lb. pasta (spaghetti or bucatini) salt, pepper, parmesan cheese (grated).

In a large skillet add the olive oil over medium heat. Gently sauté the prosciutto until broken up and just beginning to brown – about 5-8 mins. Remove prosciutto with a slotted spoon, leaving the oil in the skillet, to a plate lined with paper towels to drain.

In the same skillet, adding more olive oil if needed, add the chopped red onion and garlic over medium heat. Toss well until just beginning to soften – about 3-5 mins. Add the fresh oregano and stir well until combined and heated through – about 2 mins. Add the tomatoes, salt, red pepper flakes and a good grind of black pepper and stir well until it begins to bubble. Reduce the heat slightly and allow the sauce to simmer and thicken for about 20 mins, stirring frequently. (Optional: add lemon juice about 10 mins into simmering).

Meanwhile, bring a pot of salted water to a boil and add the pasta. Cool al dente according to package instructions – about 9-11 mins.

Drain and place the pasta in a large bowl, add sauce and browned prosciutto and combine well with 2 wooden spoons.

Serve with grated cheese on top.

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