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Playing Curtis Stone’s 8-Minute Bolognese


  • 1 pound linguine
  • 2 to 3 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 1 pint cherry tomatoes
  • 2 to 3 tablespoons fresh basil, chopped
  • 5 to 6 slices prosciutto, crisped under the broiler or in a skillet and chopped


Serves: 4-6


Bring a large pot of water to a boil. Liberally salt the water and cook linguine to al dente.

Heat olive oil in a large skillet over medium-high heat. Add onions and cook until soft, about 2-3 minutes. Add tomatoes and toss to combine. Cook for 2-3 minutes or until tomatoes are soft and charred. Add basil and cook until flavors are combined, about 3-4 minutes.

Toss hot linguine with sauce and top with crispy prosciutto.