Viennese pennette
Instructions
In a large frying pan, preferably non-stick, melt the butter and sauté the diced cooked ham for a few minutes.
Next, add the peeled tomatoes, oregano, salt, chili powder and continue cooking covering the pan with a lid or with aluminum paper.
Check occasionally and sauce when cooked, add the cream.
Gently stir everything together and in the meantime, blanched in salted water the pennette.
Al dente drain and pour into the pan to make them the rest.
Sprinkle with the grated Parmesan and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of type pasta pennette
- 60 g of butter
- 150 g of diced cooked ham
- 500 g of peeled tomatoes
- Oregano
- 1 pack of liquid cream
- Chili powder
- Grated parmesan cheese
- Salt