Amatriciana

Photo by Katie Kay

I've been cooking Amatriciana for my family for the past 9 years.  I don't use the recipe anymore, nor do I measure anything, and it changes a little every time I make it.  That's the beauty of it.  I know the basic ingredients, and it's hard to mess it up from there.
The ingredient list is short, and unlike many spaghetti dishes, this is perfectly delicious without having to simmer for 30-45 minutes.  It's one of our family's favorite weeknight meals.  I typically like a lot more spaghetti sauce, but in this dish it's absolutely perfect with the light angel hair noodles.  Leftovers keep well, just refrigerate them with a tad more tomatoes than how you might have served it the first time, for moisture.  
These quantities below are approximate, but don't let that scare you off.  You're not going to mess this up, I promise.  If you do, let me know exactly what you did so I can laugh and make sure I don't repeat your mistake.
I served this meal with the Stuffed Garlic Cheesy Bread I've shared with you before.  This time I went a little overboard with the cheese.  
Note to self:  there IS too much of a good thing.  Lay off the cheese.

Photo by Katie Kay

Amatriciana
2 4oz packages prosciutto, chopped by hand or in a food processor 1 onion, diced 3 Tbsp minced garlic (I use the garlic in a jar) 1/2 tsp crushed red pepper flakes 2 tsp dried oregano handful of fresh basil OR 2 tsp dried basil 2 28oz cans diced tomatoes, with juice Parmesan cheese for topping Angel hair noodles
Boil noodles according to directions.
Saute onion in a pan for about 2 minutes, then add diced prosciutto.  Cook for about 2 more minutes, then add garlic, red pepper flakes, oregano, and if you're using dried basil instead of fresh, add it here.  Stir and cook until onions are soft; add tomatoes.  Let sauce simmer until heated through.
Toss noodles in sauce until they are lightly coated.  At this point if you have fresh basil, add and toss.
Serve with parmesan cheese.
Adapted from AllRecipes