They might not sound like the perfect pair but the salty and pungent Chinese ham is great with pasta. And you don’t need so much ham to make this delicious spaghetti with Chinese ham and peppers. With Chinese ham, a little goes a long, long way. Not that Chinese ham is absolutely essential. Any smoky, salty ham will do just as well.
This spaghetti dish, last Saturday’s dinner, has very few ingredients all of which are pretty much staples in any kitchen where real home-cooking gets done most days of the week. Apart from the Chinese ham and the pasta, there’s onion, bell peppers, milk, butter and cheese. With such simple ingredients, if you are very much able to chop, pour and stir, why order pizza or run to the nearest fast food outlet for the family’s dinner?
Spaghetti with Chinese ham and peppers
- 225 grams spaghetti cooked al dente
- 6 tablespoons butter
- 1 large white onion
- 1 large green bell pepper
- 1 large red bell pepper
- 200 grams Chinese ham or other smoky, salty ham
- 1 and 1/2 cups skim milk
- 200 to 225 grams medium cheddar cheese
- Peel and coarsely chop the onion.
- Cut the bell peppers in half, scrape out the seeds and cut off the tops and the veins. Chop coarsely.
- Chop the ham.
- Cut the cheese into very small cubes or grate coarsely.
- Melt the butter in a pan. When hot, add the ham and cook for about two minutes. Add the chopped onion and bell peppers and continue cooking, stirring often, until the vegetables start to turn soft.
- Add the cooked spaghetti to the pan. Pour in the milk. Add the cheese. Sprinkle with about a teaspoonful of salt. Cook, stirring, until the spaghetti is heated through and the cheese has melted and thickened the sauce.
- Grind some pepper over the pasta, toss a few times and serve the spaghetti with Chinese ham and peppers at once.