First, fill your kettle with water and let it boil. You never know when you're going to need to add water to something and you never want to use cold water to add to a boiling pot. This slows down the boil and takes longer to cook. And some meats you can't add cold water to. So always have some hot water standing by.
So I got some ham, and cut it up in bite sizes pieces. You don't want it to be cut too small because if too small, it can be cooked out or suck up too much sauce too quickly and you don't want that. There's nothing worse than soggy ham. HA! Sorry I know there's a dirty joke in there somewhere but, hey, moving on, right? Oh, this ham was cooked in the oven and glazed with brown sugar so it was yummy to begin with. It was soaked in a sweet, delicious sauce from before.
Then you need onion. If you notice, its cut up in large chunks. Why? You don't want them cooked out completely. You want, by the end of the cooking, you still could taste the onion when you lift a forkful to your mouth. Remember, we're not going to cook the onions, we're just going to saute them, make sure they soak through but not enough to completely break apart.
You want to taste the hotness of the onion because this is pasta with some kick, right? Ok, so moving on. You may have to use more than one or two onions to make an impact. Depending on the size of the onion. I was making enough for one and the onions were really small so I used three. I cut them into chunks to flavour my meal.
Another thing you need is tomato. I don't know what it is about the tomatoe that I LOVE so much. It has a very rich, familira flavour. In Jamaica we grow them naturally and as they starts getting ripe, we would use them. When we fry them in really hot oil the oil would turn red fromt he tomato. But these one these days don't do that. I miss that. But in this, I didn't use the whole tomato because it was large and I was only making enough pasta for one person. (though I have tons left over). Oh to reheat the finish product, simply scrape it into a plate, sprinkle with fresh water, sprinkle and place in oven for a few minutes. You don't want it to recook but heat through. Or you can use a microwave but it will taste different. When you're done adding parmesean cheese and then eat.
While you're setting up everything, you want to set a pot on to boil. Add some salt to it and cover it tightly. The salt helps the pot boils faster and sealing it keeps steam in and boils it faster. Once it begins to bubble, add the pasta. Now you want to break the pasta into manageable sizes. This helps with eating later on.
How? Well its easier to wrap around the fork. Easier to eat without getting pasta sauce on the front of your clothes or flipped into the eyes. Breaking it into smaller sizes is better all around because then you get use a small pot, less energy. So break them into three or two.
|Drained Pasta with cheese|