Orecchiette with Prosciutto and Melon

• 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

1. In a large frying pan, melt the butter over moderately low heat.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the prosciutto and tomatoes.
4. Cover, reduce the heat, and simmer for 10 minutes.
5. Add the cantaloupe, cream, and the salt and pepper.
6. Cook until heated through, about 3 minutes longer.
7. In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes.
8. Drain the pasta and toss it with the sauce.

butter, onion, tomatoes, cantaloupe, light cream, salt, freshground black pepper, orecchiette

Taken from www.foodandwine.com/recipes/orecchiette-prosciutto-and-melon (may not work)