Creamy Tomato Pasta

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Submitted by NCRAN
Published on August 19, 2009
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Ingredients

  • 3 tablespoons butter

  • 1 ounce prosciutto, minced

  • 1 small onion, diced

  • 1 bay leaf

  • Salt

  • Pinch of red pepper flakes

  • 2 medium garlic cloves, minced

  • 2 tablespoons tomato paste

  • 2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry and chopped (3 tablespoons)

  • 1/4 plus 2 tablespoons dry white wine

  • 2 cups plus 2 tablespoons crushed tomatoes (from a 28-ounce can)

  • 1 pound pasta of your choice

  • 1/2 cup heavy cream

  • Ground black pepper

  • 1/4 cup chopped fresh basil leaves

  • Grated Parmesan cheese (optional)

Directions

  1. 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 soft and beginning to turn golden, 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.

  2. 2. Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened, 25 to 30 minutes.

  3. 3. In a pot, bring 4 quarters water to boil. Add pasta and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot.

  4. 4. Remove bay leave from sauce and discard. Stir in cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine; season to taste with salt and pepper. Add sauce to cooked pasta. Adjust consistently with reserved pasta cooking water, to your preference. Stir in basil and serve immediately. Add fresh Parmesan, if desired.