Ruggito con prosciutto cotto – Tubular pasta with cooked ham

Ingredients for 4 servings:

• 500 g pasta (Ruggito, tube pasta)
• 200 g cooked ham, sliced
• 1 pepperoncini or chili, red mild
• 3 cloves garlic
• 2 tbsp, heaped butter
• 200 ml dry white wine
• 50 g Parmesan, freshly grated
• salt and pepper
• Olive oil, extra virgin
• some basil, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the pasta in 3 liters of well-salted water for about 10-11 minutes until al dente. Meanwhile, cut the ham slices into eighths. Finely slice the garlic. Halve the pepperoncini or chili, remove the seeds, and cut into fine strips. Grate the Parmesan cheese. In a pan large enough to hold the cooked pasta, melt the butter over medium heat, but do not let it brown. Add the garlic and pepperoncini and sauté for 2 minutes without browning. Pour in the wine and sauté the garlic and pepperoncini over low heat for about 15 minutes. Add the ham and pasta to the pan, toss to coat, and season with salt and pepper. Remove the pasta from the heat, sprinkle with the Parmesan cheese, and toss again. Garnish with basil and, if desired, drizzle with a thin stream of olive oil. Serve in the pan.