Description
A family friendly one pot pasta combining campanelle, ham and peas in a rich lightly seasoned creamy cheese sauce.
Ingredients
- 2 Tablespoons Olive Oil
- 2 cups Cooked Chopped Ham
- 2 Large Cloves Garlic, Minced
- 2-½ cups Low Sodium Chicken Broth
- ¼ teaspoons Ground Cumin
- ⅛ teaspoons Ground Cayenne Pepper
- 8 ounces, weight Campanelle Pasta
- 1 cup Frozen Peas
- ¼ cups Heavy Cream
- ¾ cups Freshly Grated Parmesan Cheese
- ¾ cups Provel Ropes
- Salt And Pepper, to taste
Preparation
Heat olive oil in large stockpot over medium heat. Add ham and cook for 1-2 minutes. Turn heat to low and add garlic and cook for additional 1 minute. Add chicken broth, cumin, cayenne pepper and pasta. Bring to a low boil. Cover and simmer on low for 15 minutes.
Add peas and cream; cover and cook for additional 2-3 minutes or until campanelle is tender. Remove from heat. Slowly add Parmesan while stirring. Add provel cheese and cover for 5 minutes. Stir to combine. Sauce thickens as it cools.
If Provel is not available you can substitute shredded Provolone, Gouda or white American. The grocery deli can slice you off a small chunk of white American or you can even add chopped slices.
