Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Monday, 28 March 2016

Hawaiian Pizza Pasta

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Remind me not to buy such a big ham next year.  When there are only two of you it takes a while to use it all up.  We had roasted gammon on the day, then I did the omelette thing, then the next day we had it just re-heated in a pan with the vegetable leftovers and now today I have done a pasta dish with it. (Not Todd's favourite but he declared it quite edible.  I thought it was rather tasty myself, but then again, I do love pasta!)  And there is still ham to use up . . . I may just have to freeze it to have another time, when we are not all "hammed" out as it were!

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I adapted this recipe today from one I found on the blog Taste and Tell.  I changed it up a bit . . . as you do.  I added some garlic and chopped sweet peppers and onions.  I also added oregano and I used cubes of Pancetta instead of bacon.

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I also used a flat pasta instead of a tubular one.  It's what I had in the cupboard and what worked for me.  These are called Malfalda and they are a ruffle edged short flat pasta noodle type of thing.  I quite like them.

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They did a good job of holding the sauce as well.  I really liked the added colour, crunch and flavour of the peppers.  The pineapple added just a touch of sweetness.  And actually, with the herbs it did taste awfully like a Hawaiian Pizza, which is Todd's favourite kind of pizza if he is forced to actually eat a pizza.  (He's not fond of them either, lol)

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It was delicious.  It was different.  It used up some of my leftovers in an unusual way.  It went together lickety split.   It was simple and easy to make.  And  . . .  there was minimal mess and clean up.  You can't argue with any of that!

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*One Pan Hawaiian Pizza Pasta*
Serves 4 - 6
All the flavours of a Hawaiian Pizza in a one pan pasta dish which all cooks together in one pan! 

1/2 pound of  pancetta cubes
1 tsp olive oil
1/2 pound of leftover cooked ham, cut into cubes
2 cups of tomato sauce (500ml of tomato passatta)
2 cups of hot chicken broth (500ml)
(may need more)
1/2 each yellow, green and red pepper, chopped
1 medium onion, peeled and chopped
1/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
black pepper to taste
1/2 pound of uncooked pasta
1 small tin of pineapple tidbits, drained
1 cup of grated mozzarella cheese  (130g) 


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Place the olive oil in a large skillet.  Add the pancetta cubes.  Cook until they are crisp, scooping out the bacon to a paper towel lined plate.  Keep 1 TBS of the pan drippings and discard the remainder.  Add the chopped vegetables and ham.  Cook, stirring often, until the vegetables have softened and the ham is lightly browned.  Add the tomato sauce and hot chicken broth, along with all of the herbs and seasonings.  Bring to the boil then stir in the pasta.  Bring to the boil again, then reduce to a very low simmer and cook, tightly covered, stirring occasionally, until the pasta is tender.  This might take 15 minutes or more and you may need to add more broth if you find it is being absorbed too quickly.  Stir in the pineapple tidbits and pancetta cubes.  Taste and adjust seasoning as required.  Scatter the mozzarella cheese over top. Cover and allow the cheese to melt.  Serve hot.

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 Note:  I like to pass Parmesan Cheese at the table.  A Pizza would not be a pizza for me without this extra touch. Delicious!

Bon Appetit!

8 comments:

  1. I love ham leftovers in a bean soup. Split pea or navy bean. Yummy.

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    1. Oh yes, split pea soup was always made after Easter by my mom. We love it Jane!!

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  2. my lovely teacher good day you always surprise me thank you for replying my comment so let me politely write you some note on our egyptian falafel.in middle east store try to find dried fava beans skin out or peeled soak them all nigt ,in the morning add any greens you like as parsly and so also we add an onion and 5 cloves no cardsmon no other spices cuse we make big amount and put them in the freezer the spices are getting bitter when you do so .before we fry them we just add dried crushed corinder generously and fry them.if your falafel comes out the freezer put a binch of sodium bicarbonate or an egg and corinder just mix,fry and enjoy.love you sweet marie

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    1. Hi My Little Rose! Thank you for that. I will write it down and then when I can find some dried fava beans I will give them a go! Have a fabulous day! Hope the sun is shining where you are. I suspect that it is! xo

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  3. You always put evrything to good use!!

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    1. Thanks Monique, I try! I hate waste! xo

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  4. Loved this recipe. Excited to try it as soon as possible.

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