Pasta with Creamy Tomato Sauce | America's Test Kitchen

Name: Pasta with Creamy Tomato Sauce | America's Test Kitchen
Total time: 75 min
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

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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?

Keywords

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

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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