Another recipe from the old cookbook from Småland. I guess this pasta sauce felt a bit “exotic” at the time since it contains corn, but today I guess it would pass as something to cook any day of the week. The rating I would give this one is a 3+. It’s OK, but nothing amazing really. It works on a day when you want to whip together something while your pasta is boiling.
Cooking time including preparations: ca 20 minutes
- 1 leek
- 2 garlic cloves
- 1 (small) can of corn
- 1 can creme fraiche (200-250 ml)
- 150 g smoked ham
- 1/2 dl milk
- 1-2 tbsp chives
- cayenne pepper
Shred the leek and press the garlic. Fry on low to medium heat for a few minute to make it soft.
Dice the ham (or buy ham that is already diced) and add to the leek and garlic.
Add the corn.
Add the creme fraiche and the milk.
Sprinkle over some cayenne pepper.
Allow it all to simmer for a few minutes. Taste it to see if extra salt is needed. Cut the chives and add in the end.
Serve with freshly cooked pasta. We used penne rigate.
Here is the original recipe: