div style="text-align: center;">Serves 8 as a main course
1/4 cup olive oil
1 pound onions, julienned
3 pounds tomatoes, peeled,
seeded, and diced
1-1/2 pounds prosciutto, julienned
8 large garlic cloves, crushed
3 cups heavy cream
4 tbsp. chopped fresh oregano
4 tbsp. chopped fresh basil
3-1/2 pounds fresh egg fettuccine
Whole basil leaves for garnish
Freshly ground pepper
In a skillet, heat the oil and sautee' the onions and tomatoes until the onion is soft and translucent. Add the prosciutto and garlic, and sautee' lightly for 2 - 3 minutes. Add the cream and the chopped herbs. Simmer for 30 minutes.
In a large pot of salted boiling water, cook the fettuccine until just al dente. Drain the pasta and place it in a warm serving bowl. Pour the sauce over the hot pasta and serve, garnish with whole basil leaves and lots of freshly ground pepper.