Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons butter
  • 2 ounces prosciutto (chopped)
  • 1 small onion (diced)
  • 1 pinch red pepper flakes
  • 3 large cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 3 tablespoons sun-dried tomatoes in oil (drained, rinsed, patted dry, chopped)
  • 1/4 cup plus 2 tablespoons white wine (divided)
  • 2 cups plus 2 tablespoons canned crushed tomato (divided)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoons black pepper
  • 1 pinch sugar
  • 1 pound cavatappi
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves (julienned)

Instruction

  • In a large, high-sided skillet, melt the butter over medium heat. Add the prosciutto, onion, and red pepper flakes and cook until the onions are very soft, about 10 minutes. Turn up the heat to medium-high and stir in the garlic. Cook, stirring constantly for 30-45 seconds. Add tomato paste and sun-dried tomatoes and continue to cook, stirring constantly, for one minute. Pour 1/4 cup of wine in the skillet and cook, stirring often, until all the liquid has evaporated, 1 to 2 minutes.
  • Meanwhile, bring 4 quarts of water to a boil. Add 1 tablespoon of salt. Cook the Cavatappi until al dente, according to package instructions. Before draining, reserve 1/2 cup of pasta water. Drain Cavatappi well then return it back to the cooking pot.
  • Add 2 cups of the crushed tomatoes, salt, pepper, and a pinch of sugar. Bring to a boil, then reduce heat to a simmer. Cover partially, and continue to simmer, stirring occasionally, until sauce is thickened, (a spoon dragged through the sauce will leave a trail) about 15 minutes. Add cream, basil, the remaining 2 tablespoons of crushed tomatoes, and the remaining 2 tablespoons of wine to thicken the sauce. Stir to combine. Adjust seasoning.
  • Toss Cavatappi with sauce. Adjust the consistency with cooking water as needed. Serve immediately.