Penne Pasta Special Recipe
Penne Pasta / Crabmeat / Benton Ham / Corn / Parmesan Cream Sauce
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Ingredients
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General Ingredients
Penne Pasta
Crabmeat
Benton Ham
Corn
Parmesan Cream Sauce
Method
Prepare Ingredients
- 1
Cook the Penne Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare Corn
If using fresh corn, shuck and remove kernels from the cob. If using frozen corn, thaw and drain it well.
- 3
Chop the Benton Ham
Cut the Benton ham into small bite-sized strips or cubes, depending on your preference.
- 4
Check and Prep Crabmeat
Inspect the crabmeat for any shell fragments and gently break up any large chunks. Keep chilled until ready to use.
Make Parmesan Cream Sauce
- 5
- 6
Add Milk or Cream
Slowly whisk in 1 1/2 cups of milk or heavy cream, ensuring there are no lumps. Cook until the mixture thickens, about 3–5 minutes.
- 7
Add Parmesan Cheese
Stir in 3/4 cup grated Parmesan cheese. Continue to stir until the cheese is completely melted and the sauce is creamy. Season with salt and freshly ground black pepper to taste.
Combine and Finish
- 8
Sauté Ham and Corn
In a large skillet over medium heat, add a small amount of oil or butter. Add the chopped Benton ham and cook for 2–3 minutes until slightly crispy. Add the corn and cook for an additional 2 minutes until heated through.
- 9
Add Crabmeat
Gently fold the crabmeat into the skillet with the ham and corn. Cook just until warmed through, about 2 minutes. Be careful not to over-stir to preserve the texture of the crab.
- 10
Mix Pasta and Sauce
Add the cooked penne pasta and Parmesan cream sauce to the skillet with the other ingredients. Toss gently to combine everything evenly and heat through, about 1-2 minutes.
- 11
Serve
Transfer to serving plates or a large serving dish. Optionally, sprinkle with additional Parmesan and freshly cracked black pepper. Serve immediately.
