Pasta with Country Ham and Sun-Dried Tomatoes

pasta with country ham

from Hoppin' John's Lowcountry Cooking

If this seems more like trendy new bistro fare than southern cooking, take a look at The Carolina Housewife, first published in 1847: it includes recipes for sun-drying tomatoes, for making pasta from scratch, and for curing hams.

Serves 4

1 pound dried pasta
½ cup sun-dried tomatoes packed in oil
2 cups light whipping cream
¼ pound uncooked country ham cut ¼"-thick slivers (about ¾ cup)
Freshly ground black pepper

1. Cook the pasta in a large pot of rapidly boiling salted water until al dente. While the pasta is cooking, dice the tomatoes and add them, their oil, and the cream to a saucepan. Reduce over medium high heat until thick, adjusting the heat as necessary so that the pasta and sauce are finished at approximately the same time.
2. Just before the pasta finishes cooking, add the ham slivers to the cream sauce and warm through. Remove the pot from the heat, drain the pasta, and add the pasta to the saucepan, tossing well. Season to taste with black pepper.