2 Tbs unsalted butter
1 oz prosciutto, minced (about 2 Tbs)
1 onion, diced
1 bay leaf
Pinch of red pepper flakes
3 medium garlic cloves, minced or pressed through a garlic press
2 Tbs tomato paste
2 oz sun-dried tomatoes, chopped coarse (about 3Tbs)
1/4 cup, plus 2 Tbs dry white wine
2 cups, plus 2 Tbs crushed tomatoes
1 lb pasta
1/2 cup heavy cream
1/4 cup fresh basil, chopped
Parmesan cheese (optional)
- 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 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. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, about 1 minute.
- 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.
- Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 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 1/2 cup pasta cooking water. Stir in basil and serve immediately, top with Parmesan.