Garlic Ham
Mushroom Penne Pasta
A rich, savory pasta dish featuring tender penne tossed with sautéed mushrooms, cured ham, and a glossy, garlic-infused butter and white wine sauce.
This garlic, mushroom, and ham pasta is a masterclass in simple, impactful cooking. By combining earthy mushrooms with the salty depth of cured ham and a splash of white wine, you create a sophisticated pan sauce that clings perfectly to the ridges of the penne. It is an ideal meal for when you want something that feels indulgent but comes together with minimal effort.
Ingredients
- 250 g penne pasta
- 150 g mushrooms
- 100 g cured ham
- 3 cloves garlic
- 2 dried chili peppers
- 30 g butter
- 60 ml white wine
- 1 tbsp dried parsley
- 1 stalk green onions
- to taste salt
- to taste black pepper
- 2 tbsp cooking oil
Instructions
- 1Prepare the chilies
Using a pair of kitchen scissors, cut the dried chili peppers into small, manageable segments on a cutting board. This releases their spicy oils and allows them to infuse the oil evenly during sautéing.
Tip: Be careful not to touch your eyes after handling the dried chilies. - 2Slice the garlic
Carefully slice the peeled fresh garlic cloves into thin, uniform rounds on your cutting board. Consistent sizing ensures that the garlic browns evenly without burning too quickly.
Tip: Use a sharp chefs knife for clean, thin slices. - 3Prepare the mushrooms
Clean the mushrooms and cut them into halves or quarters, depending on their size. Aim for bite-sized pieces so they cook through quickly and maintain a nice texture.
Tip: Wipe mushrooms with a damp cloth instead of washing them to keep them from absorbing too much water. - 4Sauté aromatics
Heat oil in a frying pan over medium heat. Add the sliced garlic and dried chili pepper pieces, sautéing until fragrant and the garlic just begins to turn golden.
Tip: Keep the heat moderate to prevent the garlic from turning bitter. - 5Cook the mushrooms
Add the prepared mushrooms to the pan with the sautéed garlic and chilies. Stir-fry over medium-high heat until the mushrooms are tender and begin to brown, absorbing the flavors from the pan.
Tip: Dont crowd the pan, as this allows the mushrooms to sear rather than steam. - 6Add butter and herbs
Once the mushrooms are softened, add a knob of butter and a sprinkle of dried parsley to the pan. Toss everything together until the butter melts, coating the mushrooms in a rich, herb-infused glaze.
Tip: Use high-quality butter for a richer flavor profile. - 7Pour in white wine
Pour the white wine into the hot pan over the sautéed mushrooms, garlic, and dried chili peppers. Let it cook briefly until the strong smell of alcohol evaporates, which enhances the savory foundation of the sauce.
Tip: Allowing the wine to reduce and the alcohol to completely burn off prevents the sauce from having an acidic or bitter taste. - 8Add the ham
Tear the cured ham into bite-sized pieces and add them directly to the pan. Stir gently to integrate the savory ham with the mushrooms, garlic, and buttery wine sauce.
Tip: Tearing the ham rather than slicing it creates uneven edges that catch and absorb the flavorful pan sauce beautifully. - 9Add pasta water
Pour a small splash of starchy pasta water directly into the pan. This starchy liquid will mix with the butter and savory juices to emulsify into a smooth, glossy sauce that coats the pasta perfectly.
Tip: Always reserve about a cup of pasta water before draining your noodles; it is the secret ingredient for binding Italian pan sauces. - 10Toss in the pasta
Transfer the cooked penne pasta straight from the pot into the pan with your prepared mushroom and ham sauce. Toss everything together vigorously to ensure the pasta is evenly coated and absorbs the flavors.
Tip: Move the pasta over while it is still slightly al dente so it can finish its final minute of cooking directly in the sauce. - 11Season the pasta
Add the cooked pasta to the pan with the mushrooms and ham. Season generously with salt and freshly ground black pepper to enhance the flavors.
Tip: Adjust the salt according to the saltiness of the ham and the pasta water used. - 12Garnish and serve
Once the pasta is well-mixed and seasoned, sprinkle freshly chopped green onions over the top for a pop of freshness and color before serving.
Tip: Serve immediately while hot for the best texture and flavor.
