1 tbsp olive oil
6 tomatoes, quartered
2 tbsp white wine
100ml/3½fl oz lactose free double cream
salt and freshly ground black pepper
150g/5½oz gluten free penne pasta, cooked according to packet instructions
4 slices prosciutto
Heat the oil in a pan and lightly fry the tomatoes for 3-4 minutes.
Add the wine to the pan, bring to the boil, then pour in the lactose free cream and season, to taste, with salt and freshly ground black pepper.
Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked gluten free penne pasta.
Tear the prosciutto into the pasta and serve in a warmed pasta bowl.
Recipe adapted from: Good Food