Recipe information
Total Time
25 minutes
Yield
6 Servings
Ingredients
1
pound fettuccine
3
tablespoons olive oil, divided
6
ounces thinly sliced prosciutto, cut crosswise into 1-inch-wide strips
3
garlic cloves, pressed
3
14 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 Parmesan cheese plus additional for serving
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Preparation
Step 1
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
Step 2
Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes. Transfer prosciutto to paper towels. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté 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.
Step 3
Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.