Pasta pink with ham

Name: Pasta pink with ham
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g Parma or raw smoked ham; 1 collar Spring onions; 2-3 Garlic cloves; 400 g fine white ribbon noodles (taglierini); 7-10 Tbsp Salt; 1 TABLESPOON Butter or margarine; 1 package (500 g) strained tomatoes; 1-2 TEASPOONS clear broth (instant); 7-10 Tbsp white pepper; 7-10 Tbsp ground chili; 150 g Fresh cream

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g Parma or raw smoked ham
1 collar Spring onions
2-3 Garlic cloves
400 g fine white ribbon noodles (taglierini)
7-10 Tbsp Salt
1 TABLESPOON Butter or margarine
1 package (500 g) strained tomatoes
1-2 TEASPOONS clear broth (instant)
7-10 Tbsp white pepper
7-10 Tbsp ground chili
150 g Fresh cream

Directions

1
Cut the ham into fine cubes. Clean and wash the spring onions and cut them into fine rings. Peel the garlic, press it through the garlic press or chop it finely. Boil up plenty of salted water.
2
Add the noodles and cook for eight minutes, stirring occasionally. Heat the fat in a pan. Fry the diced ham briefly in it while turning. Remove and set aside.
3
Sauté the spring onions and garlic in the frying fat. Deglaze with the strained tomatoes and let it boil down for five minutes at high heat. Season with broth, salt, pepper and chilli pepper to taste.
4
Stir in the crème fraiche. Add the ham to the sauce and warm it up. Drain the pasta and let it drain. Arrange on plates with the sauce and serve immediately.