Pasta with Creamy Tomato Sauce
Pasta
3 tablespoons unsalted butter
1 oz prosciutto, minced (about 2 tbs)
1 small onion, diced fine (about¾ cup)
1 bay leaf
pinch red pepper flakes
table salt
3 medium garlic cloves, minced (about 1 tbs)
2 tablespoons tomato paste
2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped course (about 3 tbs)
¼ cup plus 2 tablespoons dry white wine
2 cups plus 2 tablespoons crushed tomatoes (from one 28-oz can Muir Glen)
1 pound penne
½ cup heavy cream
ground black pepper
¼ cup chopped fresh basil leaves
grated Parmasan cheese, for serving
Serves 4
Melt butter in medium saucepan over medium 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 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. Add¼ cups 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 thicked (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. Reserve½ cups 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 consistancy with up to½ cups pasta cooking water. Stir in basil and serve immediately, passing Parmesan separately.