"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Penne Ham Skillet Recipe

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This recipe for Penne Ham Skillet, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Baker
Added: Sunday, September 13, 2009


1 pound uncooked penne ham
medium tube pasta
3 c. cubed fully cooked ham
1 large sweet red pepper, diced
1 medium onion, chopped
1/4 c. minced fresh parsley
2 garlic cloves, minced
1 1/2 tsp. minced fresh basil or 1/2 tsp dried basil
1 1/2 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1/4 c. olive oil
3 T. butter
1 can (14 1/2 oz) chicken broth
1 T lemon juice
1/2 c. shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skill, saute the ham, red pepper, onion, parsley, garlic, basil, and oregano in oil and butter for 4-6 minutes or until ham is browned and vegetables are tender.
Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced by half. Drain pasta; stir into ham mixture. Sprinkle with Parmesan cheese.

Number Of Servings:
Number Of Servings:
6 servings




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