Pasta w Creamy Tomato Sauce

Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and .25 tsp salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8-12 min. Increase heat to medium high, add garlic, and cook until fragrant, about 30 sec. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1-2 min. Add .25 c wine and cook, stirring frequently, until liquid has evaporated, 1-2 min. Add 2 c crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25-30 min. Meanwhile, bring 4 qts water to boil. Add pasta and 1T salt and cook until al dente. Reserve 1/2 c cooking water; drain pasta and transfer back to cooking pot. Remove bay leaf from sauce and discard. Stir cream, remaining 2 T crushed tomatoes, and remaining 2T wine into sauce, season to taste. Add sauce to cooked pasta, adjusting consistency w up to 1/2 c cooking water. Stir in basil and serve immediately, passing Parmesan separately.

Butter 3 T unsalted
Prosciutto 1 oz, minced (2 T)
Onion 1 small, diced
Bay Leaves 1
Pepper Flakes, Red pinch
Garlic 3 cloves, minced
Tomato Paste 2 T
Tomatoes, Sun-dried 2 oz, oil packed, rinsed, dried, and chopped
Wine, White 0.25 c + 2 T
Tomato 2 c + 2 T crushed (from 28 oz can)
Pasta 1 lb penne, ziti, or fusillli
Heavy Cream 0.5 c
Basil 0.25 c chopped fresh