1. Preheat oven to 180°C.
  2. Place tomatoes, garlic, thyme, olive oil and seasoning into an oven tray and bake for 20 minutes.
  3. 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.
  4. Place breadcrumbs into a small bowl, add the prosciutto (tearing it into small pieces), sun- dried tomato and parsley and mix well. Set aside.
  5. Discard thyme leaves from the roasted tomato mix, place the mixture into a blender jug and blitz until smooth.
  6. Place sauce into a large frypan, bring to the boil, add cream and simmer until reduced by half.
  7. Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions, reserving a little pasta cooking water.
  8. Add cooked pasta and parmesan to the frypan and toss well, adding a little pasta water to loosen the sauce if necessary.
  9. Garnish with a generous amount of the prosciutto crumb.
  10. Serve and enjoy with family and friends!