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Serves 4

INGREDIENTS:

7 fl. oz. half and half cream
4 oz. mozzarella cheese
1 tsp. salt
1 tsp. black pepper
1/4 tsp. Jamaican allspice
6 oz. smoked ham, cut into 1/2-inch chunks
11 oz. penne
1 celery stick, finely sliced
6 radishes, finely sliced
2 tomatoes, cut into wedges
8 iceberg lettuce leaves, washed and shredded
1 carrot, finely sliced
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
1 sourdough loaf or French stick, cut into thick slices
4 tbsp. salted butter
4 cloves elephant garlic, finely crushed
1 tbsp. fresh parsley, finely chopped

METHOD:

Preheat oven to 400 F (200 C). Put cream into a pan. Add mozzarella cheese, salt, black pepper, and Jamaican allspice. Bring to a boil, stirring continuously until thickened and smooth. Add ham cubes and allow sauce to gently simmer. Cook penne until tender in boiling water.

Meanwhile, combine salad ingredients in a bowl. Chill in fridge until needed. Wrap loaf in foil and bake in oven for 10 minutes until hot.

Meanwhile, melt butter in a pan. Add garlic and parsley. Cook for 3 minutes until parsley turns dark green. Remove from heat and spread across both sides of each inner slice and one side of each outer slice of the loaf. Cover with foil and return to the oven for 2 minutes just before pasta is ready to serve.

Serve penne topped with the mozzarella and smoked ham sauce with the Quick Salad Crunch and So Easy Garlic Bread on the side. A light honey vinaigrette on the salad complements the pasta dish.