I made this sauce as a bit of a take off of another sauce I often make for the family - my Pasta with Peas and Ham dish that they devour. This took 35 minutes from start to finish and used four large beautifully ripe tomatoes. You could substitute 6 medium ones for the 4 large or you could use all the little cherry tomatoes you have - just experiment.
Summer Pink Tomato Sauce with Farfalle
4 large ripe tomatoes, prepared as below6 Tbsp. unsalted butter
1 small onion, finely chopped
4 oz. cubed prosciutto
1/2 cup heavy cream
1/2 cup fresh basil, chopped
1/3 cup pecorino Romano cheese
1 lb. pasta
To prepare tomatoes:
Fill a large pot of water and set on high, covered, to boil. Wash the tomatoes and slice off the tops - eliminating the stem area. Once the water boils, carefully drop all four tomatoes into the water and continue to boil for 3-4 minutes. Remove tomatoes one by one and set aside to cool for 5 minutes.
Once the tomatoes have finished boiling, refresh the water in the pot, cover again, and allow to boil - once at a boil, add in the pasta and stir. Bring back to a boil and cook till done - see box directions for times.
At this point, melt the butter in a large pan and once it's foamy, add in the finely chopped onion. Saute on medium heat and do not allow to brown - about 4-6 minutes. Meanwhile, turn each tomato cut side down and with one hand from cut side to rounded side, slide off the skin. If any sticks, simply remove it separately. Coarsely chop tomatoes and put 2/3 of the tomatoes into a food processor and pulse several times until it looks like pureed tomatoes.
Next add in the prosciutto, saute another 4 minutes, stirring often. Add in the cut and pureed tomatoes and saute on high for 4-5 minutes, stirring often. Next add in the chopped basil and the heavy cream and bring to a boil.
Remove pasta from the pot to a colander and return to the pot, once drained. Pour sauce over the pasta and add in the cheese and stir. Serve.
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