Pasta with Creamy Tomato Sauce

A rich tomato pasta sauce from Cook’s Illustrated combining prosciutto, sun-dried tomatoes, white wine and cream. Slowly cooking the tomatoes concentrates their flavor, while fresh basil and Parmesan provide a bright, savory finish. Best served with a short pasta such as ziti, penne or fusilli.

Servings: 4
Prep Time: About 15 minutes
Cook Time: About 45 minutes

Ingredients:

• 3 tablespoons unsalted butter
• 1 ounce prosciutto, minced (about 2 tablespoons)
• 1 small onion, finely diced (about ¾ cup)
• 1 bay leaf
• Pinch red pepper flakes
• Table salt
• 3 medium garlic cloves, minced or pressed (about 1 tablespoon)
• 2 tablespoons tomato paste
• 2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry and coarsely chopped (about 3 tablespoons)
• ¼ cup plus 2 tablespoons dry white wine, divided
• 2 cups plus 2 tablespoons crushed tomatoes, divided (from one 28-ounce can)
• 1 pound short pasta, such as ziti, penne or fusilli
• ½ cup heavy cream
• Freshly ground black pepper
• ¼ cup chopped fresh basil leaves
• Grated Parmesan cheese, for serving

Instructions:

1. Melt the butter in a medium saucepan over medium heat.
2. Add the prosciutto, onion, bay leaf, red pepper flakes and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is very soft and beginning to turn light golden, 8–12 minutes.
3. Increase the heat to medium-high. Add the garlic and cook until fragrant, about 30 seconds.
4. Stir in the tomato paste and sun-dried tomatoes. Cook, stirring constantly, until slightly darkened, 1–2 minutes.
5. Add ¼ cup of the white wine and cook, stirring frequently, until the liquid has evaporated, 1–2 minutes.
6. Add 2 cups crushed tomatoes and bring to a simmer.
7. Reduce the heat to low, partially cover and cook, stirring occasionally, until the sauce has thickened, 25–30 minutes. A spoon dragged through the sauce should leave a trail.
8. Meanwhile, bring 4 quarts of water to a boil. Add the pasta and 1 tablespoon salt and cook until al dente.
9. Reserve ½ cup pasta cooking water, then drain the pasta and return it to the cooking pot.
10. Remove and discard the bay leaf from the tomato sauce.
11. Stir the heavy cream, remaining 2 tablespoons crushed tomatoes and remaining 2 tablespoons white wine into the sauce. Season to taste with salt and black pepper.
12. Add the sauce to the cooked pasta and toss thoroughly. If necessary, add some of the reserved pasta water to achieve the desired consistency.
13. Stir in the fresh basil and serve immediately, passing grated Parmesan separately.

Tip: Short tubular or twisted pasta works particularly well because the thick, creamy tomato sauce clings to the pasta and collects in its ridges and openings.

Source: Cook’s Illustrated, May 1, 2008