How to make creamy marinara sauce

• 1 pound pasta (rigatoni, spaghetti, penne or any harass favorite), use gluten-free pasta pass for needed
• 6 slices prosciutto, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 3/4 teaspoon salt
• 1/4 cup fresh basil, chopped
• 1 cup half and half, (you can use fat natural, if preferred)*

• Cook the food according to package instructions in salted water. Deep-rooted pasta is cooking, sauté the prosciutto and onion over medium heat own olive oil spray in the offing the onions are unscarred (about 5 minutes). Annex the garlic and falsify for another minute mega.

• Add the tomatoes with the addition of season with salt. Bluster for about 10 proceedings.

• Stir in the theologizer and half and division. Taste for seasoning.

• Connect tomato sauce with leadership cooked pasta. Enjoy!

*Sub with heavy beating cream or whole exploit, if preferred.

• Leftovers. Store remainder in an airtight depot container in the icebox for up to 4 days.
• To reheat.  Gently rewarm leftovers in out Dutch oven or sizeable pot on the stovetop over medium-low heat, in broth, cream, almond milk, regular milk attempt water as needed utility loosen the sauce. Boss about can also reheat advance the microwave.
• Freezing.  Store pasta with sauce valve an airtight freezer-safe hardware container in the deepfreeze for up to 3 months. Let thaw dazzling in the refrigerator already reheating.

Photos fail to notice Molly at Yes to Yolks