When I mentioned to Kelley I had Ham leftovers, she told me Josie, my late, great aunt, had a pasta recipe that used ham. Of course I had to have her text it to me; I’m so glad we were able to get Josie’s recipes before she passed away. She liked to enter her recipes in contests and that was how, with a chicken recipe she invented, she won a Weber grill that the four sisters would grill steaks on Saturday nights.
This recipe, originally titled, Spaghetti, Josie’s Way, was marked Prize Winning- National. I can only assume she won the prize for a Ronzoni contest, as the first ingredient was Ronzoni Spaghetti. This recipe is similar to all amatriciana, which uses salt pork, onions and white wine, but with the addition of ham and sliced mushrooms. For all amatriciana, a pasta with a hole inside called Bucatini is used, so this is what I used to make this dish. I also added peas, which wasn’t called for but added color and freshness to the dish.
Pasta, Josie’s WayCourse: EntreeCuisine: ItalianDifficulty: Moderate
1 lb. Ronzoni Spaghetti
1/4 lb. salt pork, diced
2 T. Oil
1/2 lb. mushrooms, sliced
1/4 lb. Ham, chopped
2 T. parsley, chopped
1/4 cup dry white wine (pinot grigio works)
1/4 lb. butter
Grated Parmesan Cheese
- Cook the spaghetti as directed on package to al dente and drain. DO NOT RINSE.
- In a large skillet render salt pork in oil for about 5 minutes, then add onions and cook until onions are slightly browned.
- Add mushrooms, ham and parsley and cook for 2 to 3 minutes.
- Add wine and simmer 5 minutes.
- Add butter to the cooked and drained spaghetti and toss in the skillet with the sauce.
- Serve immediately and add parmesan cheese to taste.
- Salt pork is traditional for this dish. If you can’t find it, you can substitute bacon (not smoked) or pancetta.