Tony's Table: Filetto Sauce with Linguine

NEW YORK (CBS 2) - Nothing like a hot, hearty dinner on a cold winter's night. That's just what you'll get from Tony Tantillo's recipe today.

Filetto Sauce with Linguine

1/2 lb. linguine
6 oz. herb salami, sliced into small pieces
6 oz. prosciutto di Parma
1/2 of a yellow onion, chopped
5 basil leaves, ripped into small pieces
1/4 cup Italian parsley
1 16 oz. can of San Marzano whole peeled tomatoes
6 oz. olive oil
Parmesan cheese
Red pepper flakes

I. Prepare pasta:
- Cook linguine in pot of salted boiling water for 7-8 minutes and then set aside.

II. Prepare sauce:
- Heat olive oil in pan, then add onion
- Add salami and prosciutto and saute for 2-3 minutes.
- Add tomatoes to pan, then slice them into smaller pieces.
- Add basil, then cover and allow to simmer for 15-20 minutes on low heat.

III. Combine:
- Add al dente pasta to pan and stir.
- Before plating, top with Italian parsley, grated Parmesan cheese, red pepper flakes, salt and pepper to taste.