Pasta with Creamy Tomato Sauce
A wonderful and easy to prepare pasta sauce that just bursts with layers great tomato flavor. The recipe starts with an aromatic saute of onions, prosciutto, red pepper flakes and garlic. It then adds tomato paste, sun-dried tomatoes, and wine along with crushed tomatoes to create a sauce with great depth of flavor. Once the sauce has thickened, heavy cream, a bit of raw crushed tomatoes, a splash of wine and fresh chopped basil are added to finish the flavorful sauce. This isn't the quickest dish. Start to finish takes about an hour, and its multi-step processes require you to be in the kitchen or nearby for most of the cooking time. But it's amazing taste makes it well worth the time and effort spent."This was a solid 4 stars and I forgot to add the cream at the end. I can hardly wait to get it right and add the extra star! The combination of the prosciutto and sun dried tomatoes gave it a unique taste to differentiate from a standard tomato sauce." - CookerDude
Yield: 4 Ready in 1 hours
favorite of 982 people 471 people want to try
Verified by katehandel
|3 tablespoonsUnsalted butter|
|1 ounceprosciutto; minced|
|3/4 cuponion; finely diced|
|1 Bay leaf|
|1/8 teaspoondried red pepper flakes|
|2 large clovesgarlic; minced or pressed through a garlic press|
|2 tablespoonsTomato paste|
|2 ouncesoil-packed sun-dried tomatoes; drained, rinsed, patted dry, and coarsely chopped|
|1/4 cupdry white wine or vermouth; divided, plus 2 tbsp|
|2 1/4 cupscrushed tomatoes; divided (I prefer organic tomatoes, either bottled or canned)|
|1 poundpasta; (such as ziti, penne, fusilli, or gemelli)|
|1/2 cupHeavy cream|
|Fresh ground black pepper|
|1/4 cupfresh basil leaves; chopped|
|Parmigiano Reggiano or Pecorino Romano cheese; freshly grated - for serving|
Pasta with Creamy Tomato Sauce Preparation
Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt and cook, uncovered, stirring often, until onion is soft and beginning to turn golden, about 8 to 12 minutes. Add garlic and cook until aromatic, about 1 minute. Increase heat to medium-high, add tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, about 2 to 3 minutes. Add 1/4 cup wine and cook, stirring often, until liquid has evaporated, about 2 minutes. Add 2 cups crushed tomatoes and bring to the boil. Reduce heat to low and simmer, partially covered, stirring often, until sauce reduces and is thickened, about 25 to 30 minutes.
While sauce simmers, bring 4 quarts water to the boil in a large pot, add 1 tablespoon salt, and drop in pasta all at once, and cook according to package directions or until al dente. Drain pasta in a colander, reserving 1/2 cup cooking water, and transfer back to cooking pot.
When sauce has thickened, remove and discard bay leaf. Stir in cream, remaining 1/4 cup crushed tomatoes, and remaining 2 tablespoons wine, and cook until warmed through, about 1 minute. Adjust seasoning with salt and pepper to taste. Add sauce to cooked pasta and toss to combine, adjusting consistency with reserved pasta cooking water as necessary. Stir in basil. Serve immediately, passing freshly grated cheese separately.
I strongly recommend using organic bottled or canned tomatoes. Organic tomatoes taste better because they contain less salt and other additives, and are generally a better quality tomato to begin with.
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