Pasta With Creamy Tomato Sauce

By allie5jones

Ingredients

• 3 tbsp. unsalted butter
• 1 oz. prosciutto, minced (about 2 tbsp.)
• 1 small onion, diced fine (about 3/4 c.)
• 1 bay leaf
• pinch red pepper flakes
• table salt
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tbsp.)
• 2 tbsp. tomato paste
• 2 oz. oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse (about 3 tbsp.)
• 1/4 c. plus 2 tbsp. dry white wine
• 2 c. plus 2 tbsp. crushed tomatoes (from one 28-oz. can)
• 1 lb. pasta
• 1/2 c. heavy cream
• ground black pepper
• 1/4 c. chopped fresh basil leaves
• grated parmesan cheese, for serving

Details

Servings 4

Preparation

Step 1

Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes. Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25 to 30 minutes. Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water, drain pasta and transfer back to cooking pot. Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes.