- 2 tablespoons butter
- 1 onion, chopped
- 1/4 pound sliced prosciutto, cut into thin strips
- 1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
- 1 cup diced cantaloupe (from about 1/2 melon)
- 1/2 cup light cream or half-and-half
- 1 teaspoon salt
- 3/4 teaspoon fresh-ground black pepper
- 3/4 pound orecchiette
How to Make It
In a large frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the prosciutto and tomatoes. Cover, reduce the heat, and simmer for 10 minutes. Add the cantaloupe, cream, and the salt and pepper. Cook until heated through, about 3 minutes longer.
In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes. Drain the pasta and toss it with the sauce.
Time-Saving Tip: Purchase precut cantaloupe from the salad bar at your grocery store to save fiddling with a whole melon.
Wine Recommendation: A fairly acidic white with a hint of mellowness and fruit is a good match for this unique dish. Try a pinot blanc from the Alsace region of France or a non-oaky California chardonnay.