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.