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MMMM Pasta Sauce


3 T unsalted butter

2 T prosciutto, minced

1 small onion, diced fine (about ¾ c)

1 bay leaf

Pinch red pepper flakes


1 ½ tsp CSD Garlic

2 T CSD Spread

¼ C CSD Tomatoes, drained, chopped

¼ C plus 2 T dry white wine

2 C plus 2 T crushed canned tomatoes

1 lb pasta

½ C heavy cream

Ground black pepper

¼ C chopped fresh basil leaves

Grated Parmesan cheese


Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, & 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft & beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, & cook until fragrant, about 30 seconds. Stir in CSD Spread & CSD Tomatoes, cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add ¼ c wine & cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.


Add 2 cups crushed tomatoes & bring to simmer. Reduce heat to low, partially cover, & cook, stirring occasionally, until sauce is thickened, 25 to 30 minutes.

Meanwhile, bring 4 quarts water to boil & add 1 T salt. Add pasta & cook until al dente. Reserve ½ c cooking water; drain pasta & transfer back to cooking pot.


Remove bay leaf from sauce & discard. Stir cream, remaining 2 T crushed tomatoes &

2 T wine into sauce; season with salt & pepper. Add sauce to cooked pasta, adjust thickness with pasta water. Stir in basil & serve, pass Parmesan separately.

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