Start by bringing your water to a boil, and then start your pasta.
The sauce for this pasta is fairly simple. Start by sautéing sliced onion and garlic in a bit of olive oil, and season with salt and pepper. Once the onions and garlic are caramelized, add your sun dried tomatoes, and then deglaze with a 1/2 cup or so of white whine. Let the wine reduce by about half, then reduce the heat and add the juice of 1/4 to 1/2 of a lemon, along with your butter. Whisk your sauce until the butter is fully incorporated and then set aside.
When your pasta is about ready, reserve a bit of the water before draining. Next, place your drained pasta into a pan with your onion, garlic, and sun dried tomato sauce and mix on medium heat to bring everything together. If you need a bit of liquid, this is where the pasta water will come in handy. Just add as much as needed to make a light sauce.
Once the pasta and sauce have come together, remove from the heat and add a healthy amount of grated parmesan cheese, along with your chopped basil, parsley, and prosciutto (you could also use pancetta or bacon in place of prosciutto).
Mix the pasta well, place into a pasta bowl, and finish with dollops of ricotta cheese, shavings of parmesan cheese, and a bit more basil and parsley.