Orecchiette with Ham and Peas in Cheese Sauce

Orecchiette with Ham and Peas in Cheese Sauce
Photo by Maren Caruso


  • 3 cups whole milk, warmed
  • 1 Tbs. olive oil
  • ½ cup unsalted butter, more for the dish
  • Kosher salt
  • ½ cup coarse fresh breadcrumbs
  • 1 lb. orecchiette or other small shell pasta
  • 1 large shallot, finely diced (about ¼ cup)
  • + 7 more ingredients
    • 2 tsp. chopped fresh thyme
    • 2 cups frozen peas, thawed
    • Freshly ground black pepper
    • ¼ tsp. Tabasco
    • 2 cups freshly grated Grana Padano
    • ¼ cup unbleached all-purpose flour
    • ¾ lb. ham steak, cut into ½-inch dice

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 9x13-inch baking dish.Bring a large pot of well-salted water to a boil and add the pasta; cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, drain the pasta well, and return the pa...

View full recipe at Fine Cooking


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