Tomato Ham Pasta Recipes

PASTA WITH CREAMY CHERRY TOMATO SAUCE AND HAM

Steps:

• Heat oil over medium heat and add ham. Cook until lightly crispy on both sides and remove from pan. Cut the ham into smaller pieces.
• In the same pan over medium heat cook onions for a few minutes and then add garlic and cook for 1 minute or until aromatic. Add cherry tomatoes and cook for a few minutes.
• Add coconut milk and bring to a boil, continuing to cook until sauce has thickened a bit. Add ham back to the pan.
• Serve sauce over pasta, garnished with fresh basil.

CREAMY HAM AND TOMATO PENNE AL BAFFO

Steps:

• Put a large pot of water to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cut the ham into small strips or juliennes. Peel and finely chop the shallots. wash and chop the parsley.
• Sauté the sliced shallot gently in olive oil until it starts to soften. Add the ham pieces and sauté them for a minute or two over a slightly higher heat, until they beginto brown ever so slightly around the edges. Add the passata and simmer gently until it starts to thicken (about 10 minutes). Add salt to taste.
• Add the cream and mix it with the rest of the sauce. Let the sauce simmer for 4-5 minutes until the cream and tomato have reduced into a lovely coral coloured sauce.
• Cook the pasta slightly less than al dente according to the instructions on the packet. Save a little of the pasta cooking water and drain the pasta.
• Add the pasta to the sauce along with ½ a ladleful of the pasta water. Turn up the heat and let the pasta simmer in the sauce for a minute or two. Mix constantly, until the sauce has reduced enough to coat the pasta well. Add the chopped parsley and serve immediately, with freshly ground black pepper and a sprinkling of extra parsley.

FRESH TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
• Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
• Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
• Pour the tomato mixture over the pasta and toss to mix.

ONE-POT HAM AND VEGGIE PASTA

Steps:

• Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
• Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
• Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

HAM PASTA SALAD

Steps:

• In a large bowl, toss macaroni with ham, green pepper, tomato and onion. In a small bowl, combine Miracle Whip, Parmesan cheese, milk and salt. Pour over pasta mixture and stir to coat. Cover and refrigerate. , Sprinkle with additional Parmesan before serving.

PENNE AL BAFFO (CREAMY TOMATO-HAM PASTA)

Steps:

• Bring a large pot of salted water to a boil. Add the olive oil to a large skillet and heat over medium. Add the shallot, garlic and red-pepper flakes. Cook, stirring often, until shallots and garlic soften but are not yet brown, 2 to 3 minutes. Add the ham and stir to coat, 1 to 2 minutes.
• Add the tomato purée. Add ¼ cup of the boiling salted water from the pot to the can, stir to loosen any purée, then add the liquid to the pan. Season the sauce with salt. Increase the heat to medium-high and bring it to a boil, and then reduce the heat to medium-low and simmer for 10 minutes.
• While the sauce simmers, cook the pasta in the boiling water according to package instructions until al dente; drain well.
• Reduce the heat to low and then add the cream, cheese and salt; stir to combine. Add the drained pasta, and toss to coat. Transfer pasta to a serving dish and top with more cheese.

TOMATO HAM PASTA

Steps:

• Cook pasta according to package directions. , Meanwhile, in a skillet, saute garlic in oil until tender. Add tomatoes; simmer for 5 minutes. Stir in ham and seasonings. Cook 8 minutes longer or until heated through. Drain pasta; add to ham mixture.

CREAMY PASTA WITH HAM, TOMATO AND PEAS

Steps:

• Put some salted water to boil and cook the pasta according to the packet instruction.
• Slice the onion and brown in a saucepan with olive oil and hot pepper. Then add chopped tomato and stir fry on a medium heat for a couple of minutes. Add sliced ham and mix. Pour the drained peas, cook for one minute and turn off the heat. Add the cream and the parmesan cheese.
• When the pasta is cooked, before draining, keep a cup of cooking water.
• Add the pasta to the pan, stirring over a medium heat until everything is tossing well (helping with some cooking water in case of need).

TOMATO BUTTER

Steps:

• Preheat the oven's broiler to high heat.
• Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
• Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
• Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
• Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
• Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.

TOMATO, HAM AND CHEESE BAKE

Steps:

• Preheat oven to 375°F.
• Combine ham, mayo, and parsley.
• In a separate bowl, combine breadcrumbs, cheese and melted butter.
• In a greased 9x13-inch baking dish, place 1/3 of the tomatoes, top with 1/3 of the ham mixture, cover with 1/3 of the breadcrumb mixture.
• Repeat process, creating 2 more layers.
• Bake 45-50 minutes until golden brown and bubbling.
• Let sit 10 minutes before serving.