October 21, 2012

Prosciutto Spaghetti

This is one of those meals I refused to eat as a child.  It was a red sauce.  I had issues.  But when i finally passed through my tween years and decided to try food that wasn't white, I discovered the deliciousness of prosciutto spaghetti.  The recipe was a staple in my house growing up and since I no longer have access to my parent's freezer, Stud and I had to make our own batch up here.  My mom usually makes a double batch since she has a stand alone freezer, but Stud and I made a single batch and had enough for one meal plus on quart for the freezer.  This meal was also not a stretch to get on the table at a reasonable hour.  It has to simmer a little, but Stud was happy to stir and taste test.

Prosciutto Spaghetti
3/4 lb. prosciutto, sliced thinly
2 28oz. cans Italian tomatoes
1 large chopped onion
2 cloves minced garlic
1/8 c. olive oil
2 T. butter
3 T. dried basil
2 t. oregano
1/2 t. red pepper flakes (optional)
1 1/2 t. salt
Black pepper - plenty

Dice the prosciutto and cook in the olive oil and butter until crispy.  Remove a spoonful for garnish if you want (I say YES).  Add the onions and garlic to the prosciutto and cook until soft.  Add in the basil, oregano, pepper flakes, salt and pepper and cook the herbs for a minute or two.  If you have whole tomatoes, I would puree them before adding them to the sauce (I had whole ones).  Add the tomatoes and bring the sauce to a simmer.  Let it simmer for about thirty minutes and then serve with your favorite spaghetti!


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