Cook a box of Orecchiette pasta until al dente – just a bit underdone. It will cook more when added to the sauce. Drain in a colander and set aside.
1
Spread olive oil evenly in a skillet over medium heat. Once hot, minced garlic to the pan and cook until fragrant, about 1 to 2 minutes.
2
Add diced ham to the pan and cook until browned all over. The ham will literally start to “pop” and jump up out of the pan when it’s cooked enough!
3
Add tomato sauce to the skillet. Stir to evenly distribute.
4
Pour in chicken stock and stir to combine. Simmer for 3-4 minutes until thick.
5
Turn heat to medium-low. Carefully add half & half to the pan. Do this gradually and while stirring so it does not curdle.
6
Stir for about 1 minute, then simmer for 2 minutes. When bubbling, slowly add Parmesan cheese while stirring. Break up any chunks of Parmesan and mix.
7
Sprinkle in salt & pepper to taste and stir to incorporate.
8
Add cooked pasta slowly and mix. Carefully break up pasta with a spatula as you’re mixing it in.
9
Sprinkle with extra Parmesan cheese and parsley for garnish, serve, and enjoy!
10
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