Tagliatelle Strapazzate by Amber
500 grams fresh tagliatelle (can be made with dry as well, but watch quantity)
800 grams of canned, whole tomatoes (much better with fresh) crushed by hand or with blender
Handful of basil, torn, or cut into ribbons
100 grams of prosciutto cotto or ham
200 grams of fresh mozzarella
50 grams of grated parmigiano
2-3 large or 4 small cloves of garlic
Salt, pepper, hot red pepper, sugar to taste.
Olive oil for sautéing
Put a pot of water on to boil. Heat oil in a pan large enough to hold 500 grams of fresh pasta. Saute garlic and hot pepper if using until golden and add tomatoes. Bring to boil and add salt and sugar TO TASTE. (I did not use sugar this time but you should never use more than a pinch.) Continue cooking until cooked through-about 20 minutes. (add basil about half way through.)
In the mean time, chop prosciutto into squares or slivers. And cut mozzarella into tiny pieces. Grate parmigiano.
Prep is done.
Boil pasta and drain completely. Add to tomato sauce. Completely coat. Add prosciutto and mozzarella and thoroughly combine. Mozzarella will start to melt. Add parmigiano to taste.