Cooking with Chef Hermann: Orecchiette with Prosciutto and Melon

2 Tbsp butter
1 onion chopped
¼ lb sliced prosciutto, cut into thin strips
1 ½ cups canned crushed tomatoes in thick puree (1-16 ounce can)
1 cup diced cantaloupe (from about 1 melon)
½ cup light cream or half and half
1 tsp salt
¾ tsp freshly ground pepper
¾ pound orecchiette

In a large frying pan, melt 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, 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