PASTA WITH CREAMY TOMATO SAUCE {atk}

By grinder

Ingredients

• 3 tablespoons unsalted butter
• 1 oz. prosciutto, minced
• 1 small onion, diced fine {3/4 c.}
• 1 bay leaf
• 1 Pinch red pepper flakes
• Table salt
• 3 medium garlic cloves, minced or pressed through garlic press {1 T.}
• 2 tablespoons tomato paste
• 2 oz. oil-packed sun-dried tomatoes, drain, rinse, pat dry, coarse chop
• 1/4 cup + 2 T. dry white wine
• 2 c. + 2 T. crushed tomatoes {from 28oz can}
• 1 lb. pasta {see note}
• 1/2 cup heavy cream
• Ground black pepper
• 1/4 cup chopped fresh basil leaves
• Grated Parmesan cheese, for serving

Details

Servings 4

Preparation

Step 1

Melt butter in medium saucepan over med-heat. Add prosciutto, onion, bay leaf, pepper flakes and ¼ teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8-12 minutes. Increase heat to med-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, 1-2 minutes. Add ¼ cup wine and cook, stirring frequently, until liquid has evaporated, 1-2 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}, 25-30 minutes.

Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ 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 and remaining 2 tablespoons wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to ½ cup pasta cooking water. Stir in basil and serve immediately, passing Parmesan separately.

This sauce is best served with short pasta, such as ziti, penne, or fusilli.