The Good Cook Techniques and Recipes: Pasta, 1980
20 minutes — 4 Servings | |||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsToss the prosciutto in hot butter until it is browned. Add the onion, and the garlic speared on a toothpick for easy removal later. Add the tomatoes, parsley, basil, wine and pepper. Simmer for five to ten minutes. Remove the garlic and discard it. Add the sauce to the cooked spaghetti and toss together. Serve with grated Parmesan cheese. |