Pasta With Creamy Tomato Sauce

1. Melt butter in medium saucepan over medium heat. Add onion, prosciutto, bay leaf, 1⁄4 teaspoon salt, and pepper flakes and cook, stirring occasionally, until onion is softened and lightly browned, 5 to 7 minutes. Stir in garlic, increase heat to medium-high, and cook until fragrant, about 30 seconds. Add sun-dried tomatoes and tomato paste and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1⁄4 cup wine and cook, stirring often, until liquid has evaporated, 1 to 2 minutes.
2. Stir in 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and simmer gently, stirring occasionally, until sauce is thickened, 25 to 30 minutes. Discard bay leaf.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot.
4. Stir cream, remaining 2 tablespoons wine, and remaining 2 tablespoons crushed tomatoes into sauce and season with salt and pepper to taste. Add sauce and basil to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, passing Parmesan separately.

PASTA WITH NO-COOK FRESH TOMATO SAUCES