Penne Pasta / Crabmeat / Benton Ham / Corn / Parmesan Cream Sauce

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.

Cook the Penne Pasta

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

Prepare Corn

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

Chop the Benton Ham

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

Check and Prep Crabmeat

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.

Create Roux Base

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 Milk or Cream

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.

Add Parmesan Cheese

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.

Sauté Ham and Corn

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.

Add Crabmeat

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.

Mix Pasta and Sauce

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

penne pasta special

Recipe information

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