Sunday 2 January
A recipe from Marcella Hazan's More Classic Italian Cooking: tubular pasta (we used penne) with a sauce of tomatoes, mushrooms, and ham.
While the water was boiling and the penne cooking, we sliced about a half pound of button mushrooms and sautéed them in a wide pan with a clove or two of minced garlic until dark. Then we added a packet of our own - defrosted - smoked plum tomatoes, which gave the sauce a wonderful woodsy scent. We used parsley (from the garden! in January!) for flavoring, when the tomatoes had broken down into sauce, which is also when we added some thin strips of Schad's ham. When the penne were done and drained, they went into the pan for a few minutes to get friendly with the sauce. Very nice with grated Romano, as you'd imagine.
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