Pasta all'Autunno

Sunday October 14

If Pasta Primavera has nothing but spring vegetables, there has to be something that uses the vegetables of fall, or at least, the ones we've been able to find at Findlay Market despite this autumn drought.

Put up water to boil and measure out a scant serving of penne (foglie d'Autunno pasta would be more suitable and would even match the colors of the vedge, but we've never seen it sold here). In the meantime, slice the following into matchsticks:
1 carrot
3 white parts of leeks
half a red bell pepper
1 end of Schad's ham.
Once the water boils, add the carrot sticks and cook until almost tender, about 4 mins. Fish them out with a strainer, and add them to a skillet in which you've melted a little butter and oil. (Now is the time to throw the penne into the boiling water.)

Sauté the carrots, leeks, then the pepper after 2-3 minutes. When they're all tender, add the ham, about a half cup of cream, and a nice mound of grated romano cheese. Let this simmer and thicken a few minutes until the penne is done; drain the pasta well and mix it into the skillet with everything else.

We took the cheese-grater to the table, but we didn't need it.