This recipe is a classic with a spicy twist where creamy pepper sauce and light and savory shredded ham come together in perfect harmony. A match made in heaven? We think so… Try it out and see for yourself!

Ingredients for 4 people
14 ounces of penne pasta
7 ounces of Veroni ham
2 red peppers
½ a clove of garlic
0.7 ounces of grated parmesan cheese
1 chili pepper
Fresh basil and thyme
Extravirgin olive oil

  1. Put the washed whole peppers on a baking tray covered in parchment paper and leave them to cook in an oven preheated to 250 degrees until they start to shrivel (about 30-40 minutes).
  2. Remove the skin and cut them in layers, remove the seeds and the white parts.
  3. Reduce them into a uniform cream, pureeing them together with the grated cheese, seedless peppers, garlic, and aromatic herbs, adding olive oil little by little. Add salt and pepper.
  4. Boil the penne pasta, drain it, and transfer it into a warm salad bowl.
  5. Flavor the pasta with pepper cream and shredded ham and mix adjusting the consistency with a little of the remaining pasta water. Transfer to dinner plates and serve!


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