Ham & Peppers Penne Pasta

Carrie Elizabeth

"This came together by throwing together some odds and ends I had on hand, but was such a huge hit I was told to write it down quick before I forgot how I did it!"
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20 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. - Start pasta boiling in a large pot of salted water
  2. - In a large skillet, melt butter and saute garlic
  3. - Whisk in flour to make a roux stirring constantly
  4. - Slowly whisk in 1 3/4 cups of heavy cream
  5. - Let bubble for a few minutes stirring constantly
  6. - Add mushrooms, ham, green & red pepper and onion
  7. - Continue cooking while stirring on medium low heat for about 5 minutes
  8. - Add parmesan cheese and stir
  9. - Add cooked drained pasta (try not to drain super well so a little pasta water goes in the pot with the sauce)
  10. - Add salt and pepper to taste and serve hot with a crusty bit of bread


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