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 fettuccine

1/4 cup butter

1 pound ham, cut into small cubes or thin strips

2 cloves garlic, minced

3/4 cup heavy whipping cream

Salt and freshly ground pepper

1/4 teaspoon freshly grated nutmeg

1 pint cherry or grape tomatoes, cut in half

1 Tablespoon finely chopped Italian parsley

Dash red pepper flakes, optional

1/2 cup freshly grated Parmesan cheese

Grated 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.
Serves 4-6.Note: If you want a creamier sauce, add (what else) more cream.

Note: For a change, you could add cooked frozen peas or broccoli.