Mary Anne's Linguine With Ham & Tomatoes
Not sure what to do with the leftover Easter ham? Why not serve your family a simple pasta dish that goes together in a matter of minutes.1 (16-ounce) package linguine or fettuccine1/4 cup butter1 pound ham, cut into small cubes or thin strips2 cloves garlic, minced3/4 cup heavy whipping creamSalt and freshly ground pepper1/4 teaspoon freshly grated nutmeg1 pint cherry or grape tomatoes, cut in half1 Tablespoon finely chopped Italian parsleyDash red pepper flakes, optional1/2 cup freshly grated Parmesan cheeseGrated nutmeg, for garnishing
- Prepare pasta according to the directions on package. Drain, reserving 1/2 cup of water to thicken sauce if needed. Set aside.
- Melt the butter in a large pan over medium heat. Add the ham and garlic sauté until garlic is translucent and ham is slightly crisp, about 5 minutes. Note: Be careful not to burn the garlic.
- Pour in cream and simmer until thickened, about 5 minutes. Season with salt, pepper, nutmeg and parsley. Add tomatoes and simmer approximately two minutes. Add pasta and simmer on low heat while tossing pasta, about two minutes. Note: Add pasta water, 1/4 cup at a time, to thicken sauce if needed, stirring after each addition.
- Sprinkle with parmesan, grated nutmeg and red pepper flakes. Toss once more. Serve hot.