Dice the prosciutto. Chop the olives into fairly large dice. Melt the butter in a large pan over low heat. Add the prosciutto and the olives, allowing them to cook for about 2 minutes.
Then raise the heat, add the wine and cook until the wine has evaporated completely. Add the cream and the tomato sauce and cook for about another 10 minutes, adjusting the salt and pepper to taste.
Meanwhile, cook the pasta in a large pot of lightly salted boiling water for the time indicated on the package. Drain the pasta, dress with the sauce prepared as above, garnish with the fresh oregano and serve hot.