Save Last March, I found myself with a container of leftover Easter ham and no plan. The weather had turned that particular kind of grey where you crave something comforting but still bright. I threw together this pasta on a Tuesday evening, expecting nothing special. Now my husband requests it weekly, and Ive started buying extra ham just to have leftovers.
I made this for my sister when she was visiting last month. She took one bite and demanded the recipe right then, pausing mid-chew. We ended up eating the entire batch standing at the counter, talking and laughing, neither of us willing to stop long enough to sit down. Sometimes the simplest meals become the best memories.
Ingredients
- 350 g penne pasta: The ridges catch the creamy sauce beautifully. Rigatoni works well too if thats what you have.
- 1 cup peas: Fresh peas when you can find them, but frozen work perfectly fine and are available year round.
- 2 cloves garlic: Dont skip this. The aromatics build the foundation of flavor in that quick cream sauce.
- 1 small onion: Finely chopped so it almost disappears into the sauce.
- 1 cup cooked ham: Leftover holiday ham is ideal. Dice it small so you get ham in every bite.
- 1 cup heavy cream: Creates that velvety restaurant quality texture.
- 2 tbsp butter: Start your sauce with butter for depth and richness.
- 1/2 cup Parmesan cheese: freshly grated makes a huge difference in how well it melts.
- 1/2 tsp black pepper: Freshly cracked adds warmth that complements the ham.
- 1/4 tsp salt: Plus more for your pasta water. Taste as you go.
- 2 tbsp fresh parsley: Adds brightness and makes everything look finished.
Instructions
- Get your pasta going first:
- Bring a large pot of generously salted water to a rolling boil. Cook the penne until al dente, usually one minute less than the package suggests. Before draining, scoop out and reserve about half a cup of that starchy pasta water.
- Build your flavor base:
- While the pasta bubbles, melt butter in a large skillet over medium heat. Toss in the chopped onion and let it soften for about 3 minutes. Add the garlic and cook just until fragrant, about 1 minute.
- Add the ham:
- Stir in your diced ham and let it cook for 2 to 3 minutes. You want it to brown slightly and get hot throughout. This step releases the ham flavor into the butter.
- Brighten with peas:
- Add the peas to the skillet and cook for 2 minutes. They should turn bright green if using fresh, or just heat through if frozen. The color contrast looks beautiful against the creamy sauce.
- Create the sauce:
- Pour in the heavy cream and bring everything to a gentle simmer. Add the Parmesan, salt, and pepper, stirring constantly until the cheese melts and the sauce thickens enough to coat a spoon.
- Bring it all together:
- Add your drained pasta to the skillet and toss gently to coat every piece. If the sauce feels too thick, splash in some of that reserved pasta water until you reach silky perfection.
- Finish and serve:
- Remove from heat immediately. Sprinkle with fresh parsley and pass extra Parmesan at the table. This dish waits for no one, so serve it while the cheese is still melty.
Save This recipe has become my go-to for nights when friends drop by unexpectedly. Something about the combination of comfort food and fresh spring flavors makes people feel at home. Last week my neighbor said it tasted like something from a trattoria, which I took as the highest compliment.
Making It Your Own
Ive learned that leftover rotisserie chicken works beautifully in place of ham. Sometimes I add a handful of baby spinach at the very end, just until it wilts. The dish is forgiving and adaptable, which is probably why it stays in regular rotation at my house.
Timing Everything Right
The secret is starting your sauce when the pasta hits the water. By the time the pasta is al dente, your sauce is ready, and everything comes together at the perfect moment. I used to mess this up constantly, but now I set a timer and work backward from serving time.
Serving Suggestions
A green salad with lemon vinaigrette cuts through the richness nicely. Crusty bread for sopping up extra sauce is non negotiable in my house. Sometimes I serve it with roasted asparagus on the side when spring produce is at its best.
- A crisp white wine like Pinot Grigio pairs wonderfully
- Leftovers reheat surprisingly well for lunch the next day
- Double the recipe and freeze half for emergency dinners
Save Hope this recipe finds its way into your regular rotation too. There is something special about a dish that feels luxurious but comes together on a random Tuesday evening.
Recipe FAQs
- → Can I substitute ham with other meats?
Yes, cooked chicken or turkey can be used instead of ham for a different but equally delicious flavor profile.
- → What type of pasta works best in this dish?
Penne pasta is ideal as it holds the creamy sauce well, but rigatoni or fusilli can also work nicely.
- → How can I lighten the creamy sauce?
Replacing heavy cream with half-and-half reduces richness while maintaining creaminess in the sauce.
- → Can I add more vegetables to this dish?
Sautéed asparagus or baby spinach can be added to boost the vegetable content and bring fresh flavors.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the creamy and savory elements perfectly.