Spaghetti with sauce and ham

Name: Spaghetti with sauce and ham - Eugenia O.
Ingredients: 300 g spaghetti; 250 g ham; one red bell pepper; 3; 4 green garlic stalks; basil; oregano; 1 tablespoon tomato paste; 150 ml water; 1 tablespoon oil; salt; pepper; oregano; basil

Pasta/Pizza - Spaghetti with sauce and ham by Eugenia O. - Recipia

When I need a simple meal, I often use the combination of pasta, ham, and tomato sauce. The spaghetti is boiled separately, while the sauce is prepared in a single pan using a few common ingredients. Bell pepper and green garlic add flavor, and the tomato paste binds the sauce without needing many additional ingredients. The recipe can also be made with other types of pasta, not just spaghetti. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: 8 minutes for boiling the pasta; the sauce cooks until it reduces slightly Servings: number not specified; the quantity is suitable for multiple servings Difficulty: easy Recipe type: pasta with tomato sauce and ham, suitable for a quick lunch or dinner Ingredients 300 g spaghetti 250 g ham 1 red bell pepper 3-4 green garlic stalks 1 tablespoon tomato paste 150 ml water 1 tablespoon oil Salt Pepper Oregano Basil Other types of pasta can also be used for this recipe. Adjust the amount of salt and pepper to taste, considering that the ham may already be salty. Preparation method 1. Boil the pasta Bring water to a boil and add salt. Once the water is boiling, add the spaghetti and cook for 8 minutes, according to the package instructions. After boiling, rinse the pasta under cold water and let it drain. This step is included in the original recipe and helps cool the spaghetti quickly before mixing it with the sauce. 2. Prepare the ingredients for the sauce Cut the ham into small cubes. Finely chop the red bell pepper and slice the green garlic stalks. It’s helpful to have all the ingredients ready before starting the sauce, as the ham and vegetables cook quickly. 3. Start the sauce Heat the oil in a suitable pan or pot. Add the ham cubes and let them cook briefly in the oil. Then add the chopped green garlic and bell pepper. Stir the ingredients so they cook together and infuse their flavors into the oil. 4. Add the tomato paste Add the tablespoon of tomato paste and pour in the 150 ml of water. Mix well, then let the sauce simmer on low heat until it reduces slightly and thickens. The sauce doesn’t need to be very thick. It’s important that it reduces enough to combine easily with the pasta without being watery. 5. Season Finally, add salt, pepper, oregano, and basil. Stir and let the sauce simmer briefly, then turn off the heat. Taste before adding more salt, as the ham may already be salty enough. 6. Combine the pasta with the sauce Add the drained spaghetti to the sauce and mix until they are evenly coated. If you prefer, you can serve the sauce on top of the pasta without mixing it in the pan. Why I make this recipe often It’s a simple recipe with easily accessible ingredients and without a long list of preparations. The sauce comes together quickly, and the ham provides enough flavor so the dish doesn’t require many spices. I also like that I can use any pasta I have on hand in case I don’t have spaghetti. The amount of sauce is just right to coat the pasta without turning it into a soupy dish. Additionally, the ingredients can be prepared while the water for the pasta is coming to a boil. Tips Boil the spaghetti according to the package instructions. In this recipe, the indicated time was 8 minutes. Chop the bell pepper and green garlic finely to help them combine more easily with the tomato paste and water. Let the sauce simmer on low heat until it reduces slightly. If you stop it immediately after adding the water, it will be thinner. Season carefully. The ham may be salty, and it's easier to add salt at the end than to correct an overly salty sauce. Make sure to drain the pasta well after rinsing it under cold water, so the sauce doesn’t get diluted unnecessarily. Substitutions You can use any type of pasta instead of spaghetti. Penne, fusilli, or tagliatelle are suitable options, as long as they are cooked according to the package time. The ham can be cut into smaller or larger cubes, depending on how you prefer it in the sauce. The recipe doesn’t specify a particular type of ham, so you can use whatever you have on hand. Variations For a version with a different shape of pasta, keep the same sauce quantities and just adjust the boiling time of the pasta. You can use more or less oregano and basil, depending on your taste. In the basic recipe, both are added at the end, along with salt and pepper. If you prefer larger pieces of bell pepper, you can chop it a bit coarser. For a more uniform sauce, the bell pepper should be chopped finely, as indicated in the original recipe. Serving ideas Serve the spaghetti immediately after mixing it with the sauce. You can place it directly onto plates, with the sauce evenly distributed over the pasta. For a simple presentation, just keep a few pieces of ham and bell pepper from the sauce on top. The basic recipe doesn’t include any additional ingredients for garnish or serving. Frequently asked questions Can other types of pasta be used instead of spaghetti? Yes. The recipe can be made with any type of pasta. Check the boiling time on the package, as not all pasta cooks at the same rate. Is it necessary to rinse the pasta under cold water? In the original recipe, the pasta is rinsed under cold water and then drained. To maintain the preparation method of the recipe, this step is done after the 8 minutes of boiling. How long should the sauce simmer? The sauce should simmer on low heat until it reduces slightly. The recipe doesn’t specify an exact number of minutes, as the time depends on the pot and the heat intensity. Turn off the heat after the sauce has reduced slightly and has simmered after seasoning. Can I add salt at the beginning? It’s safer to check the taste at the end, after adding the ham and tomato paste. The ham may already be salty, and the necessary amount varies depending on the product used. Nutritional values The values below are estimates and may not be exact, as the type of ham and the actual number of servings are not specified. The estimate assumes the use of regular ham and dividing the dish into 4 servings. For one serving, approximately: Calories: about 400-450 kcal Protein: about 20-25 g Carbohydrates: about 55-65 g Fat: about 10-15 g Values can vary significantly. A fattier ham will increase the amount of fat and calories, while a lean ham will have lower values. The majority of carbohydrates come from the spaghetti, while the ham mainly contributes protein and fat. Storage and reheating If there are leftovers, let the pasta cool and store it in the refrigerator in a sealed container. For better taste and texture, it’s preferable to consume it as soon as possible after preparation. When reheating, do so gradually and stir gently to redistribute the sauce over the pasta. The spaghetti may become drier after storage, as they absorb the sauce, so it’s best to heat them carefully and not leave them on the heat for too long.

Spaghetti with sauce and ham

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