1/2 package of Corkscrew Pasta

2 tablespoons Olive Oil

1 large Red Pepper, sliced

1 small Red Onion, Diced

1 large Garlic Clove, Crushed

8 oz. Cooked Ham, cut into cubes

1 cup Ricotta Cheese

3 tablespoon on chopped Parsley

1 teaspoon Tabasco Sauce

3/4 teaspoon Salt

Prepare pasta as label direct;drain. Meanwhile in a 10-inch skillet over medium heat, in hot olive oil cook Pepper, Onion, and Garlic until tender-crisp, about 5 minutes. Add ham cubes; cook 3 minutes longer, stirring occasionally.

In large bowl, toss cooked pasta with ham mixture, Ricotta Cheese, parsley, Tabasco Sauce, and Salt; Mix well. (makes 4 servings)



Country-Style Craked Black Pepper Fetuccine (Provided by: Christina Cash)

1 package of Pasta

3 tablespoons Butter

2 tablespoons Olive Oil

1/2 tablespoon sliced fresh Garlic

1 cup Ham, julienned

3/4 cup Broccoli

3/4 cup Diced Tomatoes

1/4 cup Grated Romano Cheese

Salt and Cracked Black Pepper

Cook pasta according to package directions. Meanwhile heat Butter and Olive Oil in large skillet. Saute Garlic, Ham, Broccoli, and Tomatoes for 5 minutes. Immediately add hot pasta and toss well with Ham and Vegetable mixture. Sprinkle and cheese and season with Salt and Cracked Black Pepper. (makes 4 servings)