Creamy Gammon Pasta

    Creamy Gammon Pasta

    Creamy Gammon Pasta


    59 people made this

    About this recipe: Perfect comfort food! This recipe serves 3-4 people depending on appetite. As the gammon is salty, I find that this requires no salt to be added, but may depending on taste buds.

    mary___doll Morayshire, Scotland, UK

    Serves: 4 

    • 1 onion, finely chopped
    • 3/4 punnet button mushrooms, quartered
    • 2 unsmoked gammon steaks / rounds
    • 1-2 tsp tomato puree
    • 1 tsp olive oil
    • 300ml double cream
    • black pepper to taste
    • 650g penne pasta

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Soften the onions in the olive oil but do not colour. Meanwhile, trim any excess fat from the gammon and cut into chunky squares.
    2. Remove softend onions from pan and add the gammon; cook for approximately 10 minutes or until all pieces are browned off.
    3. Put the pasta on to cook according to packet instructions.
    4. Return the onions to the pan of gammon along with the mushrooms and cook until the mushrooms are half in size (5 min).
    5. Stir in tomato puree then add double cream. Bring to the boil then simmer for 10 min or until reduced to a thicker consistency.
    6. Add the cooked pasta, stir well and heat through. Season to taste.
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    Reviews in English (14)


    Fantastic sauce absolutely loved it! Very simple and very effective. I cooked this dish for my parents but the only thing I would do differently is chop the gammon chunks I used into even smaller ones as I found that the chunks were far too big - but will 110% be cooking this again soon!  -  18 Feb 2014


    Used different ingredients. I added spinach to this pasta dish and it was delicious!!!!!!!  -  24 Jul 2010


    I used leftover Chritmas ham which worked well, and also added some leeks. However the reason I'm giving it three stars is that 650g of pasta is way too much, particularly when the recipe says it's only for 3-4 persons. It meant that it became dish of penne with little trace of the sauce.  -  31 Dec 2016

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