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1
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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2
Drain the tomatoes and reserve the juice.
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3
Cut the tomatoes in quarters lengthwise and scrape out the seeds and cores.
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4
Stir the perciatelli into the boiling water.
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5
Return to a boil, stirring frequently.
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6
Cook the pasta, semi-covered, stirring occasionally, until done, about 12 minutes.
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7
Meanwhile, in a large, heavy skillet, heat 3 tablespoons of the olive oil over medium heat.
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8
Add the onion and bay leaves and cook until the onion is wilted but still crunchy, about 4 minutes.
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9
Add the prosciutto and stir 2 minutes.
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10
Add the tomatoes, about 1 cup of the reserved liquid, and the crushed red pepper.
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11
Bring to a boil, lower the heat so the sauce is at a lively simmer, and cook until the pasta is done.
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12
Reserve about 1 cup of the pasta-cooking liquid, then drain the pasta and return it to the pot.
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13
Add half the sauce and the remaining olive oil.
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14
Stir until the sauce is bubbling and the pasta is coated.
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15
If necessary, add as much of the reserved pasta-cooking liquid as needed to make enough sauce to coat the pasta lightly but evenly.
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16
Remove the pot from the heat and stir in the grated cheese.
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17
Transfer the pasta to a heated platter or serving bowls and top with the remaining sauce.
