Prosciutto Spaghetti Sauce
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Sauces A savory and aromatic Italian pasta sauce featuring rich prosciutto, tomatoes, and garlic. Perfect for tossing with farfalle and finishing with freshly grated parmesan.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 4 Servings |
🔪 Key Equipment
- Large skillet
- Saucepan
- Chef’s knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Onion | Chopped |
| 3 Cloves | Garlic | Minced |
| As needed | Olive Oil | For sautéing |
| 1/2 tsp. | Red Pepper Flakes | Crushed |
| 1 large or 2 small cans | Tomatoes | Chopped |
| 1 can | Tomato Sauce | Standard size |
| 1/4 lb. approx. | Prosciutto | Cut into ribbon strips |
| As needed | Basil | Chopped |
| As needed | Parmesan | For serving |
| As needed | Farfalle | Cooked |
Instructions
Step 1: Sauté the Aromatics
- In a skillet, sauté the 1 chopped onion and 3 cloves garlic in olive oil until fragrant and translucent.
Step 2: Build the Sauce
- Add the 1/2 tsp. crushed red pepper flakes, 1 large or 2 small cans chopped tomatoes, and 1 can tomato sauce to the skillet. Simmer for 30 minutes until rich and slightly thickened.
Step 3: Finish and Serve
- At the last minute, stir in the 1/4 lb. approx. prosciutto (cut into ribbon strips) and chopped basil until heated through.
- Serve the sauce over hot cooked farfalle and sprinkle generously with parmesan.
💡 Make-Ahead & Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3 days, or freeze without the prosciutto for up to 2 months.
Original Recipe Scan
