Set a large pot of water over high heat.

Dice the onion and proscuitto.

Once the water starts boiling add the tomatoes, 2 or 3 at a time, for about 1 minute each. Remove tomatoes with a slotted spoon and let them cool on a large cutting board. Add your dry pasta to the same pot of boiling water to cook following directions on package for timing.

Heat a large sauté pan over medium-high and add the olive oil.

Once the oil heats up, add the diced proscuitto, onion, and red pepper flakes. Cook for 3 – 4 minutes.

Meanwhile peel, seed and chop the tomatoes. With a dull knife score the skin on each tomato and then peel it right off. Cut the tomatoes in half lengthwise and gently squeeze each one over a bowl to get the seeds out. It is okay if there are still a few seeds left in there. Cut out top of core/stem. Roughly chop into pieces and add to the onion/proscuitto mixture.

Cook and mash tomato mixture with the back of a wooden spoon (or potato masher) until slightly thickened, about 8 – 10 minutes.

Pour sauce over well-drained pasta, garnish with Parmesan and/or fresh basil, and voila! A delicious and very quick “real food” meal.