Sarasotas Ham Pea Penne In A Fontina Cheese Sauce Recipes

SARASOTA'S HAM, PEA, PENNE, IN A FONTINA CHEESE SAUCE

Steps:

• Bread Crumbs -- In a large sauce pan, which you will use for the bacon and finishing the dish, just toast up some bread crumbs. No butter or oil, just heat on medium until the bread toasts up. Once toasty and brown, just remove to a paper towel on the side. This will go in the pasta dish.
• Bacon -- Now, in that same saute pan, add the bacon and saute on medium heat until golden brown and crisp. I don't add additional oil, the bacon will give off enough grease on it's own. Just saute on medium so it doesn't burn. Remove to a plate lined with a paper towel to drain. Don't throw away those drippings.
• Onion -- In the pan with the bacon drippings, save about 1 tablespoon to saute the onion inches Just toss out the rest - you don't want too much grease. Add the onion, garlic and cook until tender. Add in the chopped ham and season with pepper. Hold off on the salt until later, the cheese you will add is salty so we don't want to over salt. Slowly add in the cream and cheese and stir until all melted and creamy. Add the peas and the bacon and cook just another minute on medium to medium low heat. You will add a little of the pasta water to thin it, so don't worry if it is very thick. You can also add a little more cream if you want, but the pasta water is what I prefer.
• Pasta -- Now if using fresh pasta, you know if cooks up in 1/2 the time. If you are using dried, just start the pasta about the same time you start the bacon. Just cook in salted water according to direction.
• Done -- Just finish the dish by adding in the parsley to the ham sauce and then the pasta and toss. If too thick, just add a little pasta water, but this is not meant to be a creamy sauce but just to coat the pasta, so don't make it too creamy.
• Serve -- Just top with the bread crumbs and toss ever so lightly and sprinkle on the remaining parmesan and Enjoy!

FOUR-CHEESE PASTA WITH PEAS AND HAM

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 8 minutes, adding the peas in the last 2 minutes of cooking.
• Meanwhile, whisk the eggs, egg white, evaporated milk and 1/2 teaspoon salt in a bowl.
• Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot. Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture. Place the pot over medium-low heat and cook, stirring constantly, until thickened, 8 to 10 minutes, adding the ham halfway through cooking (don't let the mixture boil or the eggs will scramble). Remove the pot from the heat and stir in the parmesan.

CREAMY HAM AND PENNE PASTA

Steps:

• 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
• 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

PENNE WITH PEAS, HAM AND CHEESE

Steps:

• Bring large pot water to boil, salt water liberally.
• Cook penne until done, according to package directions.
• Brown ham in pan.
• Add peas to boiling water during last 2-3 minutes of pasta cooking.
• While pasta is cooking, mix cheese's and butter in bowl and set aside.
• Reserve approximately 1 cup pasta cooking water, drain pasta, no need to rinse.
• Add enough pasta cooking water to thin cheese and butter mixture to a sauce consistency.
• Add pasta and peas with ham to cheese mixture, stir well, adding extra pasta water as needed to thin sauce.
• Add extra Parmesan to pasta, add pepper to taste.

HAM AND PEA PASTA ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and peas; cook and stir 5 minutes. Stir in cream, cheese and pepper; bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened and peas are crisp-tender., Drain fettuccine; add to skillet and toss to coat. Serve immediately.

PENNE WITH BUTTER AND FONTINA

Steps:

• Preheat oven to 400°F. Butter 11x7-inch glass baking dish. Cook penne pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Arrange a third of pasta in prepared dish. Sprinkle with salt and pepper. Arrange half of Fontina cheese slices over pasta. Repeat layering. Top with remaining pasta. Sprinkle pasta with salt and pepper. Dot with butter.
• Bake pasta uncovered until Fontina melts, about 10 minutes. Toss pasta. Bake 2 minutes longer. Season pasta to taste with salt and pepper. Sprinkle chopped oregano over pasta and serve immediately.

CREAMY FETTUCCINE WITH HAM AND PEAS

Steps:

• In a large saucepan, cook fettuccine according to package directions; drain. Add the ham, peas, cheese, cream and fettuccine to pan. Cook and stir until heated through.

PASTA WITH PEAS AND SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.