I’ve been in pursuit of a new recipe to use leftover meat from the Christmas lunch. We’ve still got plenty of turkey and ham left over and today my husband and I made a delicious meal that really made us feel as though we weren’t eating leftovers, but enjoying a fresh tasty dinner. Our version of Pasta Amatriciana was the perfect way to enjoy our leftover turkey and ham. This recipe has a twist, because unlike the traditional Amatriciana sauce we added some leftover creme fraiche to give a lovely creamy flavour. This recipe will definitely become a regular on our meal plans where we can use it for leftover chicken or gammon after a Sunday roast. The other benefit of this meal is that if you get everything chopped and ready to go, it is very quick and can cook in about 15 minutes! I hope you enjoy this recipe:
Serves 4 large portions.
- 500g penne pasta
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 1/4 tsp dried chilli flakes (more if you like spicy food)
- 1 large garlic clove, crushed
- 150g cubed cooked ham
- 150g cubed cooked turkey
- 1 glass white wine
- 500g tub of passata
- large handful of fresh thyme
- 1 tsp dried mixed herbs
- 250ml creme fraiche
- 100g grated cheese (I used cheddar and parmesan)
- fresh ground black pepper
- Preheat your grill to hot.
- Cook pasta according to instructions on packet.
- Heat olive oil in large frying pan, add onion, chilli and garlic, stir until softened, approx 3 minutes.
- Add cooked ham and turkey to pan and stir, allow to cook for 2-3 minutes, add the glass of wine and stir on a high heat until most of the liquid has evaporated.
- Pour passata into pan and cook for a few minutes, add thyme and herbs along with the creme fraiche, stir well until sauce is well combined and is a thick creamy consistency.
- Add drained pasta to the sauce and stir well, pour into an ovenproof dish, add grated cheese and ground pepper to the top and grill until the cheese is golden bubbling.
Serve with a green salad and maybe a little winter coleslaw.