Save The first time I made this pasta, it was one of those rainy Tuesday nights when the fridge felt completely empty. I found a container of leftover holiday ham, a bag of frozen peas I'd forgotten about, and thought, well, this could either be terrible or surprisingly good. Twenty minutes later, my kitchen smelled like buttery comfort, and I realized I'd stumbled onto something that would become a regular rotation.
Last spring, my sister came over exhausted from work, and I put a steaming bowl of this in front of her without saying much. She took one bite, looked up with genuine surprise, and asked why this wasnt on the regular family menu. Sometimes the simplest combinations are the ones that stick around.
Ingredients
- 350 g penne pasta: The ridges catch the creamy sauce perfectly, though rigatoni works in a pinch
- 1 cup fresh or frozen peas: Fresh peas scream spring but frozen ones work beautifully year round
- 2 cloves garlic, minced: Dont skip this, it creates that aromatic base that makes people ask whats cooking
- 1 small onion, finely chopped: I usually grab a yellow onion for sweetness that balances the salty ham
- 1 cup cooked ham, diced: Leftover holiday ham is ideal, but a good quality deli ham works just fine
- 1 cup heavy cream: This creates that luxurious restaurant style sauce
- 2 tbsp unsalted butter: Start with butter for the onions and garlic, it builds layers of flavor
- 1/2 cup grated Parmesan cheese: Freshly grated makes a huge difference in how it melts
- 1/2 tsp freshly ground black pepper: The peppery bite cuts through all that creaminess
- 1/4 tsp salt, plus more for pasta water: Go light on additional salt since the ham and Parmesan bring plenty
- 2 tbsp chopped fresh parsley: Optional, but that pop of green on top makes it feel finished
Instructions
- Get the pasta going first:
- Bring a large pot of generously salted water to a rolling boil and cook the penne until its just al dente, then drain but remember to save that half cup of starchy pasta water its pure gold for fixing sauces later.
- Build the flavor foundation:
- While the pasta bubbles away, melt the butter in a large skillet over medium heat, then add your chopped onion and let it soften for about 3 minutes until it turns translucent and fragrant.
- Add the aromatics and ham:
- Toss in the minced garlic for just one minute so it doesnt burn, then stir in the diced ham and let everything cook together for 2 to 3 minutes until the ham gets those nice golden edges.
- Brighten it up with peas:
- Add the peas and cook for 2 minutes until they turn vibrant green, or if youre using frozen peas, just long enough to heat them completely through.
- Create the creamy sauce:
- Pour in the heavy cream and bring everything to a gentle simmer, then stir in the Parmesan, salt, and pepper until the cheese melts and the sauce thickens enough to coat a spoon.
- Bring it all together:
- Add the drained pasta right into the skillet and toss everything until the sauce clings to each piece, adding that reserved pasta water a splash at a time if the sauce looks too thick.
- Finish and serve:
- Take the skillet off the heat, sprinkle with fresh parsley and any extra Parmesan you have on hand, then serve immediately while its still steaming and the sauce is at its silkiest.
Save This recipe has become my go to when I need to feed people without spending hours in the kitchen. Theres something about the combination of sweet peas, salty ham, and that velvety cream sauce that makes everyone slow down and actually enjoy their meal.
Making It Your Own
Ive found that swapping the ham for cooked chicken works beautifully, especially if you use rotisserie chicken from the grocery store. The technique stays exactly the same, but the whole dish feels completely different, which is kind of magical when you think about it.
The Lighter Version
On warmer days when heavy cream feels like too much, half and half does the job just fine. The sauce wont be quite as rich, but you still get that satisfying creaminess that makes pasta feel like comfort food instead of just dinner.
Serving Ideas
This pasta stands on its own perfectly, but sometimes I serve it with a simple green salad dressed in lemon vinaigrette to cut through all that richness. A crisp white wine like Sauvignon Blanc or Pinot Grigio also balances the creamy elements beautifully.
- Add a handful of baby spinach at the end for extra color
- Try asparagus in place of peas when theyre in season
- Crusty bread is never a mistake for sopping up leftover sauce
Save Theres nothing quite like standing at the stove, hearing that gentle simmer, and knowing something delicious is just minutes away. I hope this becomes one of those recipes you turn to without even thinking.
Saffron Brook Recipe Q&As
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work beautifully in this dish. Simply add them directly to the skillet and cook until heated through, about 2-3 minutes. They retain their vibrant color and sweet flavor while being convenient and consistent.
- → What pasta alternatives work well?
Rigatoni, fusilli, or farfalle are excellent substitutes for penne. Short pasta shapes hold the creamy sauce exceptionally well. Gluten-free penne is also a great option if needed.
- → How can I make this lighter?
Replace heavy cream with half-and-half or a combination of milk and cream for reduced fat content. You can also use Greek yogurt or crème fraîche as healthier alternatives while maintaining creaminess.
- → What meats pair well with this sauce?
Cooked chicken breast, turkey, pancetta, or prosciutto all complement the creamy sauce beautifully. You can also omit meat entirely for a vegetarian version by adding sautéed mushrooms or sun-dried tomatoes.
- → Why is pasta water important?
Reserved pasta water contains starch that helps emulsify and thicken the sauce naturally while preventing it from becoming too heavy. It's the secret to achieving silky, perfectly-coated pasta.
- → Can I prepare this ahead of time?
Prepare components separately—cook pasta, sauté ham and vegetables, make the cream sauce. Combine just before serving for best texture. Store leftovers refrigerated for up to 3 days and reheat gently with a splash of cream or broth.