- When you bake your ham, reserve all of the pan drippings to use in the sauce for the pasta.
- Cook and drain 1/2 box of pasta (I used elbows) al dente and set aside.
- Dice up the tomatoes from a large can of whole, peeled tomatoes, but reserve all of the juices in the can.
- In a large pot, saute 1 small diced onion and 1 clove of pressed garlic in olive oil.
- When onions are soft, add pan drippings, 2 cups diced up leftover ham, diced tomatoes in sauce, one small can of tomato sauce, and 1 Tbsp chopped fresh basil.
- Allow the sauce to simmer for about 10 minutes uncovered.
- Add the pasta, turn heat to lowest setting, cover, and allow to simmer for 10 more minutes (this allows the pasta to soak up all the flavor from the sauce).
- Garnish with more fresh basil and Parmesan, if desired.
We tried to grab a shot of Bug's plate, but she couldn't wait...
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