Save The first time I made this was on a rainy Tuesday when my fridge held nothing but holiday leftovers and a bag of frozen peas. Something about the way the cream clung to the penne made my entire apartment smell like an Italian grandmother had moved in. Now I keep bags of peas in the freezer just for this moment.
Last spring, my sister dropped by unexpectedly and I threw this together using Christmas ham Id stashed away. She made me write down the recipe on the back of a grocery receipt before she left. Now she makes it every Sunday and sends me photos of her versions.
Ingredients
- 350 g (12 oz) penne pasta: The ridges catch the sauce beautifully and the shape stands up to the chunky vegetables
- 1 cup (150 g) fresh or frozen peas: Fresh peas pop with sweetness but frozen work perfectly when fresh arent in season
- 2 cloves garlic, minced: Mince it fine so it melts into the sauce without biting back
- 1 small onion, finely chopped: A sharp knife makes all the difference here for even cooking
- 1 cup (150 g) cooked ham, diced: Leftover holiday ham is ideal but any cooked ham works wonderfully
- 1 cup (240 ml) heavy cream: Creates that luxurious restaurant quality texture
- 2 tbsp unsalted butter: Start your sauce base right with good butter
- 1/2 cup (50 g) grated Parmesan cheese: Freshly grated melts better and tastes brighter than pre grated
- 1/2 tsp freshly ground black pepper: Black pepper cuts through the richness perfectly
- 1/4 tsp salt, plus more for pasta water: The pasta water needs to taste like the sea
- 2 tbsp chopped fresh parsley (optional): Adds a fresh pop of color and spring flavor
Instructions
- Get the pasta going:
- Bring a large pot of salted water to boil and cook penne until al dente, then drain while saving 1/2 cup of that starchy water.
- Build your flavor base:
- Melt butter in a large skillet over medium heat, sauté onion 3 minutes until soft, then add garlic for 1 minute more.
- Add the ham:
- Stir in diced ham and cook 2 to 3 minutes until it browns slightly and smells amazing.
- Drop in the peas:
- Add peas and cook 2 minutes until they turn bright green or heat through if frozen.
- Make it creamy:
- Pour in cream and bring to gentle simmer, then add Parmesan, salt and pepper, stirring until cheese melts and sauce thickens.
- Bring it all together:
- Add drained penne to the skillet and toss to coat, adding splashes of pasta water if sauce needs loosening.
- Finish and serve:
- Remove from heat, sprinkle with parsley and extra Parmesan, then serve immediately while the sauce is still glossy.
Save This dish became a tradition in our house after I served it at a casual dinner party. Everyone leaned in over their bowls and the conversation turned to comfort food memories.
Making It Your Own
Leftover roasted chicken or turkey works beautifully instead of ham. The cream sauce is like a blank canvas that welcomes whatever protein you have on hand. Sometimes I add sautéed asparagus or baby spinach for extra color and nutrients.
Pairing Suggestions
A crisp Sauvignon Blanc cuts through the cream while letting the ham shine. For something non alcoholic try sparkling water with a lemon wedge. The acidity balances the rich sauce perfectly.
Timing Everything Right
I start my pasta water first, then begin chopping vegetables while it comes to boil. The sauce comes together fast so have everything measured and ready before you turn on the stove.
- Mince garlic while waiting for water to boil
- Grate cheese ahead so it melts quickly
- Keep pasta water handy until the very end
Save Theres something deeply satisfying about turning humble ingredients into something that feels special. This pasta has saved countless weeknights in our kitchen.
Recipe FAQs
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work beautifully in this dish. They cook quickly and maintain their bright color. Simply add them directly to the skillet and cook until heated through, about 2-3 minutes, rather than the 2 minutes for fresh peas.
- → What's the best way to keep the sauce creamy?
Reserve pasta water before draining—this starchy liquid helps loosen the sauce if it becomes too thick. Add it gradually while tossing the pasta until you reach your desired consistency. Avoid high heat after adding the cream to prevent curdling.
- → Can I make this lighter?
Absolutely. Substitute heavy cream with half-and-half or whole milk for a lighter version. You may need slightly less pasta water since the sauce will be thinner. The flavor will still be delicious and satisfying.
- → What are good substitutes for ham?
Cooked chicken, turkey, or bacon work wonderfully. For vegetarian options, try sautéed mushrooms or sundried tomatoes for depth. Adjust cooking times as needed for your protein choice.
- → How should I serve this dish?
Serve immediately while the sauce is creamy and warm. Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio. A simple green salad or garlic bread on the side complements the rich, creamy pasta perfectly.
- → Can I prepare this ahead?
Cook the pasta separately and store components in the refrigerator. Reheat gently on the stovetop, combining pasta with the ham-cream sauce and adding pasta water as needed to restore the proper consistency.