Recipe by michelestandage
This is a quick and easy dish with a few simple ingredients. Once you toss it all together the flavor just bursts in your mouth!
Top Review by OCMom1
This was a hit. The flavors balanced nicely and had just enough spice that it was enjoyable. I was working from my pantry and some slight changes were needed - I only had 1 cup of cream and about 2/3 lb of the pasta. I didn't have chicken broth but a stock, so I started with 2cups stock reduced slightly, then just removed all but 1/3 cup and then added the cream. I had trouble with it getting thick so added a couple tablespoon cornstarch+water and it thickened just right within a minute. I had jar sliced jalepenos which worked great and it let me add just enough to the dish and a nice side amount for my husband to really kick up the spice in his bowlfull. A great dish for that leftover holiday Ham. Next time to reduce the amount of fat, I'll try it with half and half instead of full cream. Last note, the prep and cook time is ambitious, plan 40-45min total.
- 1⁄4-1⁄2 lb smoked ham, cubed
- 1 tablespoon extra virgin olive oil
- 1 small red bell pepper, seeded and chopped
- 1 small yellow bell pepper, seeded and chopped
- 2 fresh jalapeno peppers, seeded and finely minced (use less if you don't like that much spice)
- salt, to taste
- pepper, to taste
- 2 cups reduced-sodium chicken broth
- 1 1⁄2 cups heavy cream
- 1 lb penne pasta, cooked and still hot
- 1⁄2 cup parmesan cheese, garnish
Directions See How It's Made
- 1. Pour the chicken broth into a small saucepan and reduce to 1/3 cup over high heat. Add heavy cream and continue reducing over medium-high heat until desired sauce consistency.
- 2. In a large stock pot, bring 4 quarts water to boil. Add 1 tablespoons salt. Add penne; stir to separate. Cook until al dente; drain.
- 3. In the mean time, in large frying pan, saute ham in olive oil over medium heat until slightly golden. Remove to separate dish. Add red and yellow pepper to pan and saute for 1-2 minutes. Add jalapenos, salt and pepper and saute until peppers are softened; about 2-3 minutes.
- 4. Place pasta in large serving bowl. Add ham and peppers and pour sauce over it. Toss to combine. Sprinkle with parmesan cheese. Sauce will thicken as it cools. Serve warm.