Pasta with Creamy Tomato Sauce

Name: Pasta with Creamy Tomato Sauce
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 3 tablespoons, unsalted butter; 1 ounce, prosciutto, minced (about 2 tablespoons); 1 small, onion, diced fine (about 3/4 cup); 1 , bay leaf; pinch, red pepper flakes; , Table salt; 3 medium, garlic cloves, minced or pressed through garlic press (about 1 tablespoon); 2 tablespoons, tomato paste; 2 ounces, oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons); 2 cups plus 2 tablespoons, crushed tomatoes (from one 28-ounce can); 1/4 cup plus 2 tablespoons, dry white wine; 1 pound, pasta (see note); 1/2 cup, heavy cream; , Ground black pepper; 1/4 cup, chopped fresh basil leaves; , Grated Parmesan cheese, for serving

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Pasta

Appears in Cook's Illustrated May/June 2008, America's Test Kitchen TV

Combining tomatoes and cream can result in a tinny-tasting mixture more akin to canned soup than pasta sauce. What’s the secret to a successful marriage of the two?

SERVES 4

TIME 1¼ hours

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