Sweet and spicey, such a great pasta dish, you must try!
I make this every year with my leftover Christmas ham. It's sweet and tangy from the apricot and mango and a hit of heat from the chilli. It may sound odd, but this tastes fantastic.
An odd pasta but tastes amazing.
Use any chunky ham, sliced ham is ok but it won't have the same texture. I also stay clear from cheese as it will change the flavours. I add herbs as presentation after I plate it, but they are not necessary.
Recipe
Makes 2 Serves
Ingredients
190 Grams Cooked Spaghetti
100 Grams Ham Roughly Diced
2 Apricots Sliced
1/2 Mango Sliced
1 Spanish Onion Sliced
1 fresh Cayenne Chilli Sliced
Thickened Cream (Heavy Cream)
Directions
In a pot, add water, a pinch of salt, a teaspoon oil and your spaghetti. Bring the water to the boil and simmer for around 10 minutes. Taste to see if cooked. In the meantime, prepare your other ingredients.
Cut your apricots in half and remove the seeds.
With a knife, cut off the skin as close as you can without removing much of the flesh.
Cut your mango just above the seed.
With a spoon, scoop it out and discard the skin.
Slice your mango into thin slices. Set aside.
Chop the top part and some of the membrane of your chilli, like the picture. Put the chilli upside down between your hands and roll it. This will get the seeds out.
Thinly slice your chilli. Set aside.
Slice your onion and ham. Set everything aside in a bowl. Have everything readied to use later.
By now, your pasta should be done. Taste test one to check.
Drain your pasta. Set aside.
In a pan, add your oil and heat on high heat.
Add your apricot, mango, onion, chilli and ham. Cook until your ham browns and onion is clear (sauteed).
Add your cream and simmer until the cream has reduced and thickened.
Add your spaghetti.
Toss your spaghetti through. You want the sauce to stick and coat your spaghetti.
Serve on a plate, or in a bowl, add some mixed herbs (optional). Enjoy.
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