Pasta with ham, mushrooms and cream
This simple pasta dish tastes really wonderful, yet it only takes 30 minutes to make. This simple pasta dish tastes really wonderful, yet it only takes 30 minutes to make.
Serves 4
Ingredients
500g pappardelle
200g chestnut mushrooms, sliced
2 x 400g tins of cherry tomatoes
100ml double cream
1 large white onion, finely sliced
250g diced cooked ham
4 tbsp olive oil
3 tbsp flat-leaf parsley, freshly chopped
100g Parmesan cheese, freshly grated
Salt and pepper to taste
Method
1. In a large frying pan or a wok, fry the onions over a medium heat in the oil for approx five minutes. Stir occasionally with a wooden spoon.
2. Add in the ham and mushrooms and continue to cook for a further three minutes.
3. Pour in the cherry tomatoes, stir well and gently simmer for eight minutes. Stir every couple of minutes.
4. Then pour in the cream and season with salt and pepper. Mix it all together, remove it from the heat and set to one side.
5. In a large saucepan, cook the pasta in the salted boiling water until al dente. To get the perfect "al dente bite", cook the pasta one minute less than instructed on the packet.
6. Once the pasta is cooked, drain and tip it back into the same pan.
7. Pour over the Boscaiola sauce with the parsley.
8. Stir the pasta and sauce together for 30 seconds, allowing the flavours to combine properly.
9. Serve immediately with Parmesan cheese sprinkled on top.
Serves 4
Ingredients
500g pappardelle
200g chestnut mushrooms, sliced
2 x 400g tins of cherry tomatoes
100ml double cream
1 large white onion, finely sliced
250g diced cooked ham
4 tbsp olive oil
3 tbsp flat-leaf parsley, freshly chopped
100g Parmesan cheese, freshly grated
Salt and pepper to taste
Method
1. In a large frying pan or a wok, fry the onions over a medium heat in the oil for approx five minutes. Stir occasionally with a wooden spoon.
2. Add in the ham and mushrooms and continue to cook for a further three minutes.
3. Pour in the cherry tomatoes, stir well and gently simmer for eight minutes. Stir every couple of minutes.
4. Then pour in the cream and season with salt and pepper. Mix it all together, remove it from the heat and set to one side.
5. In a large saucepan, cook the pasta in the salted boiling water until al dente. To get the perfect "al dente bite", cook the pasta one minute less than instructed on the packet.
6. Once the pasta is cooked, drain and tip it back into the same pan.
7. Pour over the Boscaiola sauce with the parsley.
8. Stir the pasta and sauce together for 30 seconds, allowing the flavours to combine properly.
9. Serve immediately with Parmesan cheese sprinkled on top.
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