Perciatelli with Tomato and Prosciutto Sauce - Lidia

Ingredients

• salt
• One 35-ounce can whole Italian plum tomatoes (preferably San Marzano)
• 1 pound perciatelli
• 1/3 cup extra virgin olive oil
• 1 large yellow onion, cut into ½ -inch slices (about 1 ½ cups)
• 2 bay leaves
• 4 ounces prosciutto, sliced 1/8-inch thick and cut crosswise into ½ inch strips
• 1/2 teaspoon crushed red pepper
• 1 cup grated mild pecorino Romano cheese