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Preheat oven to 180°C.
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Place tomatoes, garlic, thyme, olive oil and seasoning into an oven tray and bake for 20 minutes.
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Tear bread into small pieces, toss through olive oil and place on a lined baking tray with prosciutto slices and bake until the bread is golden and prosciutto crisp.
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Place breadcrumbs into a small bowl, add the prosciutto (tearing it into small pieces), sun- dried tomato and parsley and mix well. Set aside.
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Discard thyme leaves from the roasted tomato mix, place the mixture into a blender jug and blitz until smooth.
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Place sauce into a large frypan, bring to the boil, add cream and simmer until reduced by half.
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Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions, reserving a little pasta cooking water.
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Add cooked pasta and parmesan to the frypan and toss well, adding a little pasta water to loosen the sauce if necessary.
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Garnish with a generous amount of the prosciutto crumb.
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Serve and enjoy with family and friends!
