Cavatelli with Sun-Dried Tomato Cream Sauce and Prosciutto

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


1 large yellow onion peeled and medium diced

4 garlic cloves, peeled and minced

2 cups chicken stock

2 cups sundried tomatoes cut in strips

3 cups heavy cream

¼ pound thinly sliced prosciutto torn or cut into strips

½ Parmesan Reggiano finely grated

Fresh cracked pepper


1 Box(16oz) Dry Cavatelli Pasta

1-2 Tablespoons fresh Italian Parsley and/or Marjoram chopped



In a heavy bottom sauce pan, sweat onions and garlic on medium heat with preferred 3-4 tablespoons preferred cooking oil until translucent.

Deglaze with chicken stock and reduce stock by half.

Add sundried tomatoes to “plump” in liquid for a few minutes, then add cream.  Turn heat to med-low, and stir regularly until reduce by half.  

Turn heat down to low, and stir in grated parmesan.  Cook sauce 2-3 more minutes.  Season generously with salt and fresh cracked pepper.

Cook pasta per the directions, and stir into sauce until all is fully incorporated.

Pull apart julienned prosciutto to incorporate evenly into cream sauce while stirring. 

Finish with grated Parmesan and fresh chopped parsley and/or marjoram.


Suggested Pairing: