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A wonderful and easy to prepare pasta sauce that just bursts with layers of 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
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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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lindaward1 10 months agoWe made this recipe with a twist. We were looking for something to consume the many home grown tomatoes we had been given and this recipe, doubled for 8 people certainly did that. We substituted half teaspoon of sambal alek for the red pepper flakes - honestly, we could have tripled that amount as the chilli was lost in the huge quantity of tomatoes and other ingredients. We also deleted the sun dried tomatoes which we thought we had but it turned out to be a jar of residual sun dried tomato liquid with no solids. It was too late to go to the shops. We swapped bacon for prosuitto, and considering the amount of fat in the bacon we reduced the butter by half - there was still plenty of fat in the recipe especially after the cream. The hero of the meal was the sauce. One of the best pasta sauces we have ever made - amply demonstrated by the tomato sauce all over the cooking areas of the kitchen. We will enjoy again - most of it is frozen for another day.
CookerDude 1 year agoThis 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.
shonamac 1 year agoThought this recipe was great. - tasted great. Have very fussy eaters in family but they gave it top marks.
KikiKitana 1 year agoFollowed directions except omitted prosciutto. It ended up a wee bit flat and needed salt. I would give my results 3-4 stars but didn't think it would be fair to lower the rating of this recipe when I didn't follow instructions to the letter.
Hsolanki 1 year agoAwesome, must try even though i missed on cream
CathrineJ 2 years agoI didn't have any prosciutto so used bacon, also left out sun-dried tomatoes. Best pasta sauce I've made in a long time. Kids loved it too. Will make again soon.
Scornflake 2 years agoDon't bother reading any more comments. Go and make this dish!!!!! Awesome.
chriscravey 3 years agoThis is absolutely delicious :)!!!!!
CaptainMorgan 3 years agoYou gotta try it.
davidhunternyc 4 years agoIs this the same creamy tomato sauce that is on the Cook's Illustrated website? I hope it is because I really would like to try this recipe but dislike the fact that you have to pay for the recipe on the Cook's Illustrated website.
sgrishka 5 years ago[I made edits to this recipe.]
sgrishka 5 years agoI 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. [I posted this recipe.]