Penne Pasta Special Recipe

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.

Prepare Corn

If using fresh corn, shuck and remove kernels from the cob. If using frozen corn, thaw and drain it well.

Chop the Benton Ham

Cut the Benton ham into small bite-sized strips or cubes, depending on your preference.

Check and Prep Crabmeat

Inspect the crabmeat for any shell fragments and gently break up any large chunks. Keep chilled until ready to use.

Create Roux Base

In a saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook, whisking constantly, for about 1-2 minutes without browning.

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.

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.

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.

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.

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.

Serve

Transfer to serving plates or a large serving dish. Optionally, sprinkle with additional Parmesan and freshly cracked black pepper. Serve immediately.