Variation on a Favorite Theme: Penne alla Saffi

Wednesday June 6
This is undoubtedly the meal we make most often. Though we haven't had it since March, for three months before that we ate it about once a month, and the basic recipe was given back in September.
This time, we had plenty of asparagus, as it was on sale at IGA, but we were low on first-cut ham. So we chopped it up fine instead of cutting it into matchsticks, as we usually do. It distributed its flavors nicely, as intended.