This is a quick and easy stovetop version.
¼ lb prosciutto, cut up
1 (14 ½ oz) can diced tomatoes
Salt and pepper
¼ cup scallions, chopped
¼ cup grated Parmesan or Romano cheese
½ cup half and half
Sauté prosciutto and minced garlic in olive oil. Add canned tomatoes with their juice, basil, oregano and salt and pepper to taste. Simmer for 20 minutes. Add grated cheese and half and half. Heat, but do not boil. Toss with fresh cooked pasta. Add more grated cheese and chopped scallions and serve.