Ham, tomato & chilli sauce

Ingredients

very easy

1 tbsp olive oil

800 g/1 lb 12 oz canned

2 tbsp butter chopped tomatoes

1 onion, chopped finely salt and pepper

150 g/5’6 oz ham, diced

450 g/1 lb bucatini or penne

2 garlic cloves, chopped very finely

2 tbsp chopped fresh

1 fresh red chilli, seeded and 10-15 flat-leafed parsley minutes chopped finely 6 tbsp freshly grated Parmesan

1 hour

Put the olive oil and 1 tablespoon of the butter in a large saucepan over a medium-low heat. Add the onion and fry for 10 minutes until soft and golden. Add the ham and fry for 5 minutes until lightly browned. Stir in the garlic, chilli and tomatoes. Season with a little salt and pepper. Bring to the boil, then simmer over a medium-low heat for 30-40 minutes until thickened.

Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.

Pour the sauce over the pasta. Add the parsley, Parmesan and the remaining butter. Toss well to mix. Serve immediately.

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