FETTUCCINE WITH PROSCIUTTO, TOMATOES, AND CREAM

Fettuccine with Prosciutto, Tomatoes, and Cream image

Yield Makes 6 servings

Number Of Ingredients 8

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

Steps:

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
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.
Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.