Best 3 Sarasotas Ham Pea Penne In A Fontina Cheese Sauce Recipes

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Indulge in a culinary journey to the vibrant streets of Sarasota with our tantalizing Ham, Pea & Penne in a Fontina Cheese Sauce. This delectable pasta dish captures the essence of Sarasota's coastal charm, blending succulent ham, vibrant peas, and tender penne pasta in a luscious fontina cheese sauce. Get ready to embark on a taste sensation that will transport you to the heart of this vibrant city.

Our curated collection of recipes offers a diverse range of culinary adventures. From the classic comfort of Ham, Pea & Penne to the elegant sophistication of Lobster Mac and Cheese, these recipes promise an explosion of flavors and textures to satisfy every palate. Dive into the creamy depths of our Creamy Mushroom Pasta or let the spiciness of our Cajun Chicken Pasta dance on your taste buds. With each recipe, we'll guide you through the culinary streets of Sarasota, bringing the city's vibrant flavors to your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SARASOTA'S HAM, PEA, PENNE, IN A FONTINA CHEESE SAUCE



Sarasota's Ham, Pea, Penne, in a Fontina Cheese Sauce image

This is a great way to use up leftover ham, some frozen peas and some pasta and you have an amazing quick dinner. Now I really think that a combination of the fontina cheese and the parmesan is what makes this good. You can use other pastas, but I happen to like the penne or the small penne. My favorite is to serve this with balsamic grilled portabello mushrooms and a good glass of red wine. NOTE: Using a fresh Tagliatelle or similar pasta would make this over the top.

Provided by SarasotaCook

Categories     Ham

Time 35m

Yield 6-8 Main dish servings, 6-8 serving(s)

Number Of Ingredients 13

16 ounces penne pasta (I like a small ridged pasta, but you can also use a Parpadelle, or a Tagliatelle, it just depends on)
1 1/2 cups baby peas (I just use the frozen ones)
2 cups diced ham (you can use more or less if you like, I just use what I have on hand)
3 slices bacon, diced
1 small onion, cut in quarters and thin sliced
1 garlic clove, minced (1 small clove or about 1/2 - 3/4 teaspoon)
1 2/3 cups heavy cream (sometimes I keep a little extra cream and add some more add the end for a bit thinner sauce)
1 cup Fontina cheese, grated
1/2 cup parmesan cheese (1/4 for the sauce, 1/4 for a garnish)
1 1/2 cups fresh breadcrumbs (use fresh slices of bread and either just chop with a knife or use a food processor)
2 tablespoons chopped fresh parsley
salt
pepper

Steps:

  • Bread Crumbs -- In a large sauce pan, which you will use for the bacon and finishing the dish, just toast up some bread crumbs. No butter or oil, just heat on medium until the bread toasts up. Once toasty and brown, just remove to a paper towel on the side. This will go in the pasta dish.
  • Bacon -- Now, in that same saute pan, add the bacon and saute on medium heat until golden brown and crisp. I don't add additional oil, the bacon will give off enough grease on it's own. Just saute on medium so it doesn't burn. Remove to a plate lined with a paper towel to drain. Don't throw away those drippings.
  • Onion -- In the pan with the bacon drippings, save about 1 tablespoon to saute the onion inches Just toss out the rest - you don't want too much grease. Add the onion, garlic and cook until tender. Add in the chopped ham and season with pepper. Hold off on the salt until later, the cheese you will add is salty so we don't want to over salt. Slowly add in the cream and cheese and stir until all melted and creamy. Add the peas and the bacon and cook just another minute on medium to medium low heat. You will add a little of the pasta water to thin it, so don't worry if it is very thick. You can also add a little more cream if you want, but the pasta water is what I prefer.
  • Pasta -- Now if using fresh pasta, you know if cooks up in 1/2 the time. If you are using dried, just start the pasta about the same time you start the bacon. Just cook in salted water according to direction.
  • Done -- Just finish the dish by adding in the parsley to the ham sauce and then the pasta and toss. If too thick, just add a little pasta water, but this is not meant to be a creamy sauce but just to coat the pasta, so don't make it too creamy.
  • Serve -- Just top with the bread crumbs and toss ever so lightly and sprinkle on the remaining parmesan and Enjoy!

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE



Pasta with 15-Minute Ham, Pea, and Cream Sauce image

Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.

Provided by Mindy Fox

Categories     Milk/Cream     Pasta     Kid-Friendly     Quick & Easy     Ham     Pea     Small Plates

Yield 4-6 servings

Number Of Ingredients 11

1 pound farfalle or other short pasta
Kosher salt
3 tablespoons olive oil
1 cup thinly sliced shallots (about 2 large)
4 ounces thick-cut ham (about 4 slices), cut into thin strips
1 cup frozen or fresh shelled peas
1 cup heavy cream
1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
Freshly ground black pepper
Freshly grated Parmesan (for serving)

Steps:

  • Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
  • Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
  • Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

CREAMY PENNE PASTA WITH HAM AND PEAS



Creamy Penne Pasta With Ham and Peas image

I tried to copy a wonderful dish I had at a small local Italian restaurant and this one turned out WONDERFUL (for a lot less money too!) The flavors are excellent and it's a totally new way to use up leftover ham. The crispy ham reminds me of pancetta. This is a very forgiving recipe and many different vegetables can be added to your liking, try sauteed zucchini with the peas, or mushrooms, broccoli, etc.

Provided by Aurora

Categories     Ham

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 cups penne pasta, uncooked
1 cup peas, frozen petite
1 1/2 cups ham, chopped small
2 cups milk
4 tablespoons flour
1 tablespoon butter
1 tablespoon extra virgin olive oil
5 -6 garlic cloves, chopped (or more!)
8 ounces cream cheese, lite is wonderful in this
1/2 cup parmesan cheese
1 -2 teaspoon salt (to taste)
fresh pepper (to taste)

Steps:

  • Bring large pot of water to boil and add pasta, cooking to al dente.
  • Add peas last 2-3 minutes to pasta.
  • Scoop out 1 cup pasta water, then drain, and place in a large serving dish.
  • Whisk flour into milk (or shake together in a jar) till mixed well.
  • In skillet, pour olive oil in and add ham, cook over medium heat, stirring occasionally until ham is crispy. Remove to paper towel to drain.
  • In sauce pan, melt butter (or use more olive oil) and saute garlic over medium low for about 2-3 minutes (if you love garlic, feel free to add more!).
  • Whisk in milk/flour mixture and add chipped cream cheese, whisking till melted into sauce smoothly. Add Parmesan cheese and whisk till incorporated.
  • In large dish with pasta and peas, toss in crispy ham, and any other vegetables you want (optional).
  • Pour sauce over pasta and mix, pouring in pasta water till nice and creamy.
  • Top with more parmesan and fresh ground pepper.
  • serve immediately with tossed salad and garlic bread. YUM!

Tips:

  • To save time, use pre-cut ham and frozen peas.
  • If you don't have fontina cheese, you can substitute another hard cheese, such as Parmesan or Asiago.
  • Add a pinch of red pepper flakes to the sauce for a little spice.
  • Serve the pasta with a side salad or roasted vegetables.
  • To make the dish vegetarian, omit the ham and add more vegetables, such as mushrooms or zucchini.

Conclusion:

Sarasota's Ham, Pea & Penne in a Fontina Cheese Sauce is a delicious and easy-to-make pasta dish that is perfect for a quick weeknight meal. The combination of ham, peas, and fontina cheese is classic, and the creamy sauce is sure to please everyone at the table. This dish is also versatile and can be easily customized to your liking. So next time you're looking for a quick and easy pasta dish, give Sarasota's Ham, Pea & Penne in a Fontina Cheese Sauce a try.

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