Creamy Pasta with Ham, Peppers & Leek

Easy pasta dish. Remember to use some of the starchy pasta water in the sauce!

Durability:
3–4 days
Prep time:
10 mins
Cooking time:
30 mins
Total time:
40 mins
Prep and cooking time
40 mins

Ingredients

Servings:
Free of charge
1.5 pack pasta, fusilli
1 tblsp olive oil
2 red bell pepper, thin slices
1 leek, cut length-wise and sliced thinly
0.5 tsp rosemary, dried
salt
black pepper
2 clove garlic (fresh or pressed in jar), finely chopped
1 pack smoked piece of ham, cut into chunkier strips
200 ml pasta water
1 tub creme fraiche 34%
85 gram parmesan Parmigiano Reggiano, shredded

Tips!

Parmesan is yummy in all sorts of stuff.

Check out:

Pasta Salad for Those Later Days
Tuscan White Bean Pasta
Pasta with Salsiccia & Zucchini
Flatbread Pizza
Eggs in Purgatory

Instructions

  1. Boil pasta, add just a little oil so it doesn't stick while making the sauce. Save some of the water for your sauce, the starch will help thickening it.
  2. Sautee veggies and rosemary in oil in a frying pan, they should just soften, not get any colour. Season, be careful with the salt though, the ham will be salty.
  3. Add garlic and ham, sautee another couple of mins. Add pasta water and simmer for a couple of mins, then add creme fraiche and heat until sauce is warm. Mix with pasta.
  4. Finish with grated parmesan and serve.
Creamy Pasta with Ham, Peppers & Leek