Three ninety-degree days in a row has me looking for something quick, easy, that will not heat up the kitchen or weigh us down, yet satisfy that craving for pasta. Tonight my answer was on the table in less than forty minutes in this unique and delicious dish; sour dough rolls and a dry white wine, made it extra special and one I’m apt to repeat during what looks to be a long, hot summer ahead.
Artichoke Spaghetti Sauce
2-3 tablespoons butter
1 large onion, diced
4 ounces cooked ham, diced
1 14-ounce can (not marinated) artichoke hearts, drained and cut into eighths
1 14-ounce can diced tomatoes
1 pint whipping cream*
Ground dried basil, to taste
1/8-1/4 teaspoon garlic salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/4 cup freshly grated Parmesan cheese
Melt butter over medium heat in a large skillet. Sauté onion and ham until onions are transparent. Add basil, tomatoes, salt, pepper, and cream. Simmer over medium-low heat for 30 minutes. Add nutmeg, and simmer an additional five minutes. Serve over spaghetti and top with Parmesan. For a zestier taste, add a touch of pepper sauce.
*I used half cream and half milk.
This post is linked to:
Foodie Friday at Simple Living