Orecchiette with Prosciutto and Melon

Ingredients

• 2 tablespoons butter 
• 1.5 cups canned tomatoes thick canned crushed (one 16-ounce can)
• 1 cup cantaloupe diced (from)
• 0.8 teaspoon fresh-ground pepper black
• 0.5 cup cup heavy whipping cream light
• 1  onion chopped
• 0.8 pound orecchiette 
• 0.3 pound pancetta sliced cut into thin strips
• 1 teaspoon salt 

Equipment

• frying pan
• pot

Directions

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. Cover, reduce the heat, and simmer for 10 minutes.
4. Add the cantaloupe, cream, and the salt and pepper. Cook until heated through, about 3 minutes longer.
5. In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes.
6. Drain the pasta and toss it with the sauce.
7. Time-Saving Tip: Purchase precut cantaloupe from the salad bar at your grocery store to save fiddling with a whole melon.
8. 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.