One-pot pasta with pineapple, green peppers and ham in rosemary-Romadur sauce

Ingredients for 2 servings:

• 160 g pasta, e.g. Rigate
• 150 g sliced ​​cooked ham
• 150 g bell pepper(s), green
• 125 g pineapple, fresh
• 1 m.-large shallot(s)
• 100 g soft cheese with red cultures, creamy, spicy, e.g. Romadur or Saint Albray
• 400 ml vegetable stock
• 100 ml milk
• 1 tbsp raw cane sugar
• ¾ tsp rosemary, dried
• 10 g almond flakes
• 15 g butter
• n. B. Pepper, black, coarsely ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the ham into pieces. Wash and slice the bell peppers, remove the cores and white inner membranes, and then cut into strips. Peel the pineapple and cut as many pieces as required in the recipe. Peel and finely dice the shallot. Carefully remove the rind from the soft cheese and then dice it. First, toast the flaked almonds in a high-sided, dry-cured pan for a few minutes over high heat. Remove the almonds and set aside. Add the butter to the pan and let it foam. Sauté the diced shallots and bell pepper strips over medium heat for about 4 minutes. Add the pineapple and the raw cane sugar. Melt the sugar while stirring, then caramelize for another 5 minutes. Add the rosemary and fry briefly. Deglaze everything with the vegetable stock. Immediately pour in the milk and bring to a boil. Sprinkle in the pasta and spread evenly. Cover and cook everything over medium-high heat for about 11 minutes, until the pasta is almost cooked but there is still some liquid in the pan. Then reduce the heat considerably, add the diced soft cheese, and melt it in the remaining liquid, stirring constantly, until a creamy sauce forms. Finally, add the ham and heat through with the rest of the mixture. Garnish with freshly ground black pepper and the flaked almonds when serving. Tips: You can, of course, also use canned pineapple chunks, but it is best to use unsweetened ones if possible. Green bell peppers add a slightly bitter note to the dish and are better suited to this dish than red bell peppers. I used pasta with a cooking time of 11 minutes. The milk should be added after the broth, as the broth cools the contents of the pan and prevents the milk from curdling. The soft cheese should be creamy and flavorful, otherwise the rosemary will dominate too much. I removed the edible rind from the cheese, as it doesn’t completely dissolve in the sauce. The soft cheese cubes should be distributed evenly, perhaps in portions, so that they do not clump when melting.