Penne with robiola cheese and Parma ham

Name: Penne with robiola cheese and Parma ham
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Shallots (approx. 30 g each); 1-2 Garlic cloves; 7 Tomatoes (about 120 g each); 1 (à 15 g) red pepper; 5 Stem(s) Oregano; 1 TABLESPOON Oil; 4 discs (12 g each) Parma ham; 200 ml Vegetable broth (instant); 2 TABLESPOONS Tomato paste; 1 TEASPOON Sugar; 350 g Pasta (e.g. penne rigate); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Robiola cheese with herbs (Italian double cream cheese); 7-10 Tbsp Oregano

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Shallots (approx. 30 g each)
1-2 Garlic cloves
7 Tomatoes (about 120 g each)
1 (à 15 g) red pepper
5 Stem(s) Oregano
1 TABLESPOON Oil
4 discs (12 g each) Parma ham
200 ml Vegetable broth (instant)
2 TABLESPOONS Tomato paste
1 TEASPOON Sugar
350 g Pasta (e.g. penne rigate)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Robiola cheese with herbs (Italian double cream cheese)
7-10 Tbsp Oregano

Directions

1
Peel and finely dice the shallots and garlic. Wash, clean, quarter and seed the tomatoes. Cut the flesh into cubes. Wash, halve and finely dice the capsicum. Wash oregano, dab dry.
2
Pluck the leaves from the stems and chop them finely. Heat the oil in a pan. Fry the ham for about 2 minutes. Take out and let it drain on kitchen paper. Put the shallots and garlic in the hot pan and fry over low heat for about 10 minutes.
3
Add the tomatoes, pepper and vegetable stock and bring to the boil. Stir in tomato paste and season with sugar. Reduce the sauce at medium heat for about 10 minutes. Meanwhile cook the noodles in boiling salted water for about 10 minutes.
4
Remove the sauce from the stove, stir in the oregano and season with salt and pepper if necessary. Drain the pasta and let it drain. Cut cheese into slices. Arrange pasta, sauce, cheese and ham on plates.
5
Garnish with oregano.