Ham and cream sauce

Ingredients for 4 servings:

• 1 small onion(s), red
• some garlic
• shot of white wine
• 3 cups of Cremefine 15%
• 1 bunch chives or frozen
• 2 tbsp broth, grained (Wela)
• 20 g butter
• 2 pinches of salt and pepper from the mill
• 6 slices of cooked ham, thinly sliced ​​(from your trusted butcher!!!)
• 2 tbsp Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

for all pasta variations

Dice the onion. Heat a little butter in a pan and sauté the onions until lightly translucent. Then add the garlic and fry briefly. Be careful not to let it overcook. Increase the heat to high and immediately add the white wine. Simmer briefly, but keep it on high. When everything is bubbling nicely, gradually add the crème fraîche. Season to taste with granulated stock, a little Parmesan cheese, salt, and pepper. Let stand briefly. While the sauce rests, chop the chives and stir in, then cook the pasta or tortellini with it. Tear the cooked ham into thin shreds and add it last.