Don't be afraid of this strange-sounding dish. The prosciutto-and-melon combination we've always loved as an hors d'oeuvre tastes great with pasta and tomato sauce, too.
Plus: More Pasta Recipes and Tips
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.
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.
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