Serrano Ham with Penne Rigate


  • 500 g of De Luigi penne rigate
  • 200 g of Serrano ham, diced
  • 1 bunch of asparagus
  • 4 tbsp of olive oil
  • 1/2 finely chopped onion
  • 1/2 liter of sour cream
  • A pinch of saffron powder
  • 1/2 glass of dry white wine
  • Parmesan cheese
  • Salt and pepper


  1. Boil the asparagus in a small amount of water until cooked, reserve the cooking water and separate the tips from the stalks.
  2. In a pan, fry the finely chopped onion and asparagus stalks in olive oil. Add a little cooking water, wine, and a pinch of saffron.
  3. Cook until the wine has evaporated, add the sour cream, stir, and cook for 5 more minutes. Season with salt and pepper.
  4. Cook the De Luigi penne rigate according to the instructions on the package and drain.
  5. Mix the sauce with the pasta while it’s still hot, sprinkle with Parmesan cheese, and garnish the plates with asparagus tips and diced ham.

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