Ham Steaks in Creamy Garlic Sauce with Tagliatelle Pasta
Tagliatelle pasta comes in packs of "coils" - you don't need a whole pack for this dish
This meal is very easy to prepare and cook, with any leftovers good to freeze for later
3 thick ham steaks, diced roughly
2 medium brown onions, diced
1 small - medium red capsicum, seeded and sliced into bits about 2 - 3cm long
6 mushrooms, peeled and thickly sliced
2 heaped teaspoons of crushed garlic
1 heaped teaspoon of nutmeg
1 heaped teaspoon of cracked black pepper
Salt to taste
Approximately 450ml of full cream
1 small (ish) glass of white wine
2 tablespoons of olive oil
5 "coils" of tagliatelle pasta
In a largeish non-stick fry pan or skillet, cook the onion, garlic, nutmeg, cracked pepper and salt
in the olive oil until onion is softened
Add the diced ham steak, stir thoroughly and cook until the ham steak is browned on all sides
Add the mushrooms and capsicum, stir through and cook gently
for a couple of minutes until veges are softened
Stir through the cream and bring gently to the boil, then turn down to a simmer
Simmer for approximately 5 minutes, stirring occasionally
Add the wine, bring back to the boil then reduce to a simmer
Continue to simmer for approximately 20 - 25 minutes, stirring occasionally,
so the sauce reduces and thickens
Meanwhile, cook the tagliatelle pasta according to packet directions and drain
When the ham steak mixture is done, add the cooked and drained pasta and mix through
Serve with pieces of warmed Turkish bread or ciabatta if desired