The ham adds depth and liveliness to the dish -- but you can make it vegetarian too.
What you'll need
- 1 tbsp. olive oil
- 1 each green, red and yellow bell peppers, cut into 1-inch dice
- 1 onion, diced
- 3 cloves garlic, sliced
- 3 thin slices good ham or Canadian bacon, in slivers
- One 14 oz. can plum tomatoes, drained
- 2 tsp. spicy paprika
- Salt and pepper
- 1/4 cup chopped parsley
- 1 pound penne or other short pasta, cooked
- 1/2 cup goat cheese or mozzarella, in small dice
How to make it
In a large nonstick skillet, heat the oil and add the peppers, onion, garlic and ham. Cook about 5 minutes, until the vegetables are soft. Add the drained tomatoes, paprika, salt, pepper and 2 tbsp. parsley. Cook for 5 minutes more, stirring occasionally.
Add the cooked pasta to the sauce. Correct the seasoning, mix in the cheese and remaining parsley and serve before the cheese melts completely. Makes 4 to 6 servings.
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