Sarasotas Ham Pea Penne In A Fontina Cheese Sauce Recipes

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

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!

BAKED PENNE WITH FONTINA

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9x12-inch baking dish with nonfat cooking spray. Set aside.
• Put on a large pot of water to boil for the pasta.
• Toast the pine nuts in a large skillet over medium heat. When pine nuts are golden brown, add olive oil, garlic, salt, and red chile pepper flakes. Simmer for 3 to 4 minutes. Add tomatoes (break up with a spoon) and oregano. Bring to a boil, then reduce heat and simmer 15 to 20 minutes or until sauce thickens.
• While sauce is simmering, cook pasta to according to package directions for "firm". Drain and pour pasta into prepared baking dish. Stir in butter to coat. Add sauce and Parmesan cheese and stir well. Top with Fontina cheese and parsley and place in oven.
• Cook, uncovered, for 8 to 9 minutes or until cheese melts.