Pasta Pinwheel Rolls W/Creamy Tomato Sauce

Bring a huge pot of salted water to a boil. Drop pasta in and cook for about 2 minutes. The cooking time is going to differ due to the varying thicknesses of pasta sheets. Test yours several times to allow it to cook--AL DENTE! Remove sheets from water and rinse off--handle carefully--then place on sheets of plastic wrap. Blot top of sheet w/paper towel and cover the pasta w/ prosciuttos in 1 layer.

Spread the spinach/cheese mixture over the prosciuttos and roll up with the 6" side. Use the plastic wrap to assist you in rolling it tightly and then wrap the roll in the plastic wrap and refrigerate until you are ready to use. This sauce is made by combining liquids and reducing them in different stages. It is delicious and worth the time. It's also very easy to do. Melt butter in large skillet and sauteeonions until they begin to brown (don't let them burn) Add wine to skillet, bring mixture to a boil and reduce liquid to about 1/4 cup. Add chicken stock and return mixture to a boil. Reduce this mixture until there is about 1/2 cup. Squeeze the drained tomatoes through your fingers to break them up and add them to the reduced liquids in the skillet, bring to a boil and reduce to low heat and simmer for about 30 minutes, watching carefully and stirring frequently. Add heavy cream, continue cooking slowly for 10 minutes.

Taste, adjust seasoning with salt and pepper. ASSEMBLY: Remove pasta rolls from plastic wrap and--> put in to skillet with the sauce. REMEMBER: The pasta is completely cooked. You only want to heat it thoroughly in the sauce. When it is heated, cut off each end of the roll to make it even.

Then cut roll into 3 equal pcs. To serve, place pool of sauce on bottom of plate and put 2 or 3 pcs of pasta roll on each plate, with the pinwheel side up.

Sprinkle w/grated cheese if you like it.