Ever found chasing your foods with a fork, vexing?
Peas are devious little things.
And so are bits of ham.
Which is perhaps why in delicious and quick version of pasta with ham and peas, I've cut the ham into thin slivers about the length of the pasta.
Easy on my nerves, happy in my belly!
When it comes to the peas, the ricotta cheese does a marvelous job, glueing those delightful morsels with flavorful sauce.
And make no mistake, this sauce is delish - the rubbed sage is essential and so is the hint of nutmeg. The combination of tomato puree and ricotta is a an absolute win-win where the tartness of one is counter-balanced with the creaminess of the other.
I adore such thrown-together-with-ingredients-in-the-fridge kind of dinners which is precisely why they are such good candidates for weeknight dinners and every busy night in between.
Not chasing your food around the plate with your fork, is just the cherry on top!
Gather the ingredients,1 lb Rigatoni pasta (regular or whole wheat), 1 lb ham steaks (1/4" thick), 1 cup shelled frozen peas, 1 small yellow onion (to yield 1 cup chopped), 4 tbs fresh garlic cloves, 1-1/2 cup tomato puree, 2 tsp rubbed dried sage, 1/4 tsp ground nutmeg, 1 tsp red pepper flakes, 1/4 cup sour cream or heavy cream, 1-1/2 cup ricotta cheese, 3 tbs olive oil, 1 tsp salt & 1 tbs chopped fresh parsley (for garnish)
Pasta - Cook as per instructions on the packet. Sieve to drain all excess water and set aside.
Onion - Peel, cut off ends and discard. Finely chop & Set aside
Ham - Slice into 1/8" thin slices, about 1-1/2" long so they are about the same length of the rigatoni pasta.
Garlic cloves - Peel, discard the skin. Crush the cloves and chop. Set aside.
In a saute pan, add the olive oil. Heat for 30 seconds and add the onions and garlic.
Saute for about 3-5 minutes on medium heat until onions have softened but not browned.
Add the ham and saute for another 3-4 minutes or so until the ham has warmed through. Add the peas and stir to combine.
Add the tomato puree, sage, red pepper flakes, nurmeg and salt. Stir and warm through for a minute or so.
Add the sour cream or heavy cream and stir to combine. Do not bring to boil.
Turn off the heat and remove the pan from the heat,
Add the ricotta cheese and stir until the cheese has melted and thoroughly combines to make a sauce. Taste and adjust seasonings.
Add the cooked penne pasta. Toss to thoroughly coat the pasta and on medium heat simmer for a few minutes to allow the pasta to warm through.
Garnish with some freshly chopped parsley.
Serve immediately by removing to a platter or in individual bowls.
Recipe for
Rigatoni Pasta with Ricotta, Ham & Peas
Preparation time - 10 minutes
Cooking Time - 15 minutes
Serves 4-6
Shopping list
1 lb Rigatoni pasta (regular or whole wheat)
1 lb ham steaks (1/4" thick)
1 cup shelled frozen peas
1 small yellow onion (to yield 1 cup chopped)
4 tbs fresh garlic cloves
1-1/2 cup tomato puree2 tsp rubbed dried sage
1 tsp red pepper flakes
1/4 tsp ground nutmeg
1/4 cup sour cream or heavy cream
1-1/2 cup ricotta cheese
3 tbs olive oil
1 tsp salt
1 tbs chopped fresh parsley (for garnish)
Preparation:
Pasta - Cook as per instructions on the packet. Sieve to drain all excess water and set aside.
Onion - Peel, cut off ends and discard. Finely chop & Set aside
Ham - Slice into 1/8" thin slices, about 1-1/2" long so they are about the same length of the rigatoni pasta.
Garlic cloves - Peel, discard the skin. Crush the cloves and chop. Set aside.
Method:
In a saute pan, add the olive oil. Heat for 30 seconds and add the onions and garlic.
Saute for about 3-5 minutes on medium heat until onions have softened but not browned.
Add the ham and saute for another 3-4 minutes or so until the ham has warmed through. Add the peas and stir to combine.
Add the tomato puree, sage, red pepper flakes, nurmeg and salt. Stir and warm through for a minute or so.
Add the sour cream or heavy cream and stir to combine. Do not bring to boil.
Turn off the heat and remove the pan from the heat,
Add the ricotta cheese and stir until the cheese has melted and thoroughly combines to make a sauce. Taste and adjust seasonings.
Add the cooked penne pasta. Toss to thoroughly coat the pasta and on medium heat simmer for a few minutes to allow the pasta to warm through.
Garnish with some freshly chopped parsley.
Serve immediately by removing to a platter or in individual bowls.
Enjoy!
