Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Ham and leek stovetop pasta recipe

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25 minutes

300g gammon steak, trimmed of fat and cubed
1 tbsp olive oil
30g butter
3 medium leeks, washed and sliced
2 garlic cloves, crushed
2 tsp shredded fresh sage
350g dried macaroni or other small pasta shapes
1.2 litres chicken or vegetable stock, hot

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1. In a large frying pan, sauté the gammon in the oil and butter until golden. Reduce the heat slightly and add the leeks. Cook, stirring, for 2 minutes, then add the garlic and sage, and cook for 1 minute.
2. Add the pasta and keep stirring around for 1-2 minutes, then pour in enough stock to just cover the pasta. Cover and simmer gently for 8-10 minutes, stirring and adding more stock as the pasta absorbs it, until it's al dente. Season and serve.

Nutritional info

Per serving: 568kcals, 19g fat (7.2g saturated), 36.7g protein, 71.1g carbs, 4g sugar, 3.3g salt

Chef's tip

Vegetarians, replace the gammon with 300g frozen Quorn pieces, thawed, and follow the recipe as normal. You can freeze for up to 1 month. Thaw but only reheat the pasta for 5 minutes so it’s not overcooked.

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mow | March 11

This was absolutely delicious, and made such a change from the usual tomato or cheese sauce that we normally eat in this house!

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