Ingredients
4 Portions
- 1 Tablespoon of dried Oregano
- 1 Tablespoon of dried basil
- 1 Teaspoon of salt
- 1 Teaspoon of garlic powder
- 1 Red paprika
- 1 Half green paprika
- 2 Cloves of garlic
- 8 Large tomatoes
- 1 Small onion
- 4 Large mushrooms
- 1 Small package of Tomato Frito
- 1 Small can of tomato paste
- 1 package of ham cubes
- 1 jar of Crème fraîche
- 2 spring onions
- 2 Tablespoons of light olive oil
- 250 grams of Penne Rigate
- 2 Tablespoons of Dried Parrano cheese
Preparations
Chop the garlic cloves. Cut the onion in small pieces and then cut the red and green peppers in cubes, leave the seeds out. Also cut the dried tomatoes in thin strips and the spring onion rings. Cut the mushrooms into thick slices.
Fry the cubes of ham with the onion, spring onion and garlic in light olive oil. Add the chopped peppers and stir fry lightly for about 5 minutes. Add the tomato strips, the mushrooms and then add Oregano and Basil, and stir until the mushrooms are cooked.
In the meantime, bring one large pan with water too boil and cook the Penne Rigate. Put the Crème fraîche in the pan with ham and the chopped vegetables, the Tomato Frito and then add tomato puree and stir well. Add some salt and leave it to simmer gently for about 5 minutes. Drain the pasta and stir into the sauce.
Serve with Chianti and black olives. Enjoy your meal.
I make Pasta
