I very rarely buy fresh supermarket pasta as I usually find it disappointing and a bit flabby. I’m making an exception now for No. 1 Malloreddus fresh pasta from Waitrose. The little curled ridged shapes are perfect for this super-quick creamy sauce or meaty ragu sauces. I made my sauce with some leftover cooked ham and my home made roasted garlic (I usually make a jar to use in lots of recipes with bargain bags of garlic from the local market) so I’ve added alternatives like the ready shredded ham hock you can buy from the supermarket. This is ready from packet to plate in twenty minutes, perfect with a simple green salad.

Serves 4

• 1 500g bag No. 1 Malloreddus fresh pasta (Waitrose)
• 1 300g pot of double cream
• 2 tbsps finely chopped fresh curly parsley
• 2 tsps Dijon mustard
• 50g finely grated Parmesan
• Salt and black pepper
• 1 clove of garlic, finely grated or 1 tsp of roasted garlic paste
• 1 x 180g pack pulled ham hock (Waitrose) or leftover cooked ham

To make…

• Cook the pasta in a large pot of boiling sated water for 10 minutes. The pasta is slightly chewy even when cooked al dente.
• Add the cream, half the Parmesan, the mustard and the garlic to a small pan, warm gently and mix thoroughly.
• Drain the pasta, reserve a little of the pasta water. Pour the cream sauce over the pasta, stir in the ham, a tbsp or two of the pasta water (enough to keep the sauce silky) and warm through. Check the seasoning and feel free to add more cheese, mustard or a little more salt and pepper to suit your tastes. Just before you are ready to serve, stir in the parsley so that it stays fresh and vibrant. Portion out into warmed pasta bowls and top with the remaining Parmesan.

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