Creamy Tomatoes

Sometime in early September I'm walking around Mt. Rainier in Washington State, on a thing called the Wonderland Trail. It's generally considered by the hiking public to be the most gorgeous long trail in the United States. Mile-for-mile, it also has the second-most cumulative altitude gain of any long trail in the United States, right behind Vermont's Long Trail. Walking around the big volcano and its lahores and moraines you clamber down- and consequently climbs out of- many many deep gorges. What this means in terms of a cooking and hiking blog is that a diet is coming. Time to clean out the fridge and the pantry of ingredients sure to add knee-destroying body weight. I'm looking at you, pasta and cream.

Even if you aren't cleaning out the pantry, this is some pretty good pasta. It's also surprisingly quick and can be whipped up on a weeknight after work.

3 tbsp butter
1 oz prosciutto (I used the lean parts of some slab bacon and it worked fine.)
1 small onion, minced
1 bay leaf
.5 tsp red pepper flakes
4 cloves garlic, minced
2 tbsp tomato paste (Incredibly I didn't have any tomato paste, but I used some tomato puree I'd reduced until dark)
2 oz sun dried tomatoes (I didn't have these, but normally I use the sun-dried tomatoes from Sam's, which are packed in olive oil).
.25 cup white wine
14 oz canned diced tomatoes, whirred in the food processor until smooth (Hunt's diced tomatoes are very good, Muir Glen is supposed to be good also)
1 pound penne
.5 cup heavy cream
.25 cup fresh basil leaves, chopped (I used the squeeze tube of basil, about 2 tbsp)
Fresh grated Parmesan (I used sheep milk Pecorino as we entertain a lot of lactose-intolerant folk)

Put a big pot of salted water on to boil for the pasta.

Melt your butter in a big saucepan on medium heat. Add the bacon, cook until it's gotten some color. Make sure the butter doesn't turn brown. If it does, turn down the heat. Add the onion, bay leaf, pepper flakes, pinch of salt, cook until onion is soft and a bit brown. Add garlic, cook until aromatic. Crank the heat up to medium-high, add the tomato paste and sun dried tomatoes. Cook, stirring, until darkened. Frying tomato paste like this is something you see a lot of in Creole cooking, it adds a certain long-cooked tomato flavor without the actual long cooking. Add the wine and cook until liquid is evaporated, scraping the bottom for any stubborn paste bits. Add the whirred tomatoes, but reserve, eh, .25 cup for later. Bring to a boil, then turn down the heat to low and simmer, stirring occasionally, until the sauce is quite thick. You know it's thick enough when you pull the spoon across the pan and you can see the pan.

While it's simmering cook the pasta until al dente. Drain and refresh in the colander with some cold water so it doesn't overcook.

Back to the sauce. It's thick now, right? Take out the bay leaf. Add the cream, the .25 cup reserved whirred tomatoes, a splash of white wine, and heat until the cream is warmed through. Try to not let it come to a boil. Add the basil, stir to combine, then add the pasta and toss to coat. Serve with the fresh grated cheese.