Spaghetti with Chinese ham and peppers
They might not sound like the perfect pair but the salty and pungent Chinese ham is great with pasta. And you don’t need so much ham to make a flavorful pasta dish. With Chinese ham, a little goes a long, long way. Not that Chinese ham is absolutely essential. Any smoky, salty ham will do just as well.
This spaghetti dish, last Saturday’s dinner, has very few ingredients all of which are pretty much staples in any kitchen where real home-cooking gets done most days of the week. Apart from the Chinese ham and the pasta, there’s onion, bell peppers, milk, butter and cheese. With such simple ingredients, if you are very much able to chop, pour and stir, why order pizza or run to the nearest fast food outlet for the family’s dinner?
Serves 4 to 6.
Ingredients :
225 g. of spaghetti, cooked al dente
6 tbsps. of butter
1 large white onion
1 large green bell pepper
1 large red bell pepper
200 g. of Chinese (or other smoky, salty) ham
1-1/2 c. of skim milk
200 to 225 g. of medium cheddar cheese
salt
pepper
Peel and coarsely chop the onion.
Cut the bell peppers in half, scrape out the seeds and cut off the tops and the veins. Chop coarsely.
Chop the ham.
Cut the cheese into very small cubes or grate coarsely.
Melt the butter in a pan. When hot, add the ham and cook for about two minutes. Add the chopped onion and bell peppers and continue cooking, stirring often, until the vegetables start to turn soft.
Add the cooked spaghetti to the pan. Pour in the milk. Add the cheese. Sprinkle with about a teaspoonful of salt. Cook, stirring, until the spaghetti is heated through and the cheese has melted and thickened the sauce. Grind some pepper over the pasta, toss a few times and serve at once.
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Ms. Connie,
pde po bang ipalit sa skim milk ang full cream milk? kasi ang alam ko lng na skim milk is in powder form. Thank you for another tasty recipe from you.
You can buy skim milk in cartons, ready to drink. But if you don’t have issues with milk fat, full cream milk will yield a tastier sauce.
American ham, Spanish ham or Chinese ham, but no Filipino ham? Connie, I think you need to name one so that Pinoys will get used to making or eating it.
Sigh. If only I knew how to cure ham… That was my grandparents’ business but they closed the store long before I was born.
Any relative who probably might remember how they did it? Better yet, apply the Secret – I have a feeling they are listening to you right now.
Adding some crushed red pepper flakes add a zing to the dish.
….drools