Pasta with Diced Ham, Bitter Greens, Shallots, and Tomatoes
|Olive oil||1 Tablespoon|
|Shallots||3 Medium, chopped|
|Shallots||3 Medium, finely chopped|
|Garlic||1 Clove (5 gm), chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Ham||1⁄2 Pound, cut in to chunks|
|Ham||1⁄2 Pound, cut into 1/2 inch chunks (light style)|
|Chicken broth||1⁄2 Cup (8 tbs), reduced|
|Reduced chicken broth||1⁄2 Cup (8 tbs)|
|Canned salt free whole tomatoes||16 Ounce (1 can)|
|Tomatoes||16 Ounce (1 Can Salt Free)|
|Finely chopped italian parsley||2 Tablespoon (fresh)|
|Parsley||2 Tablespoon, finely chopped|
|Double concentrate tomato paste||1 Tablespoon|
|Tomato paste||1 Tablespoon|
|Mustard greens||1⁄4 Pound, cut into strips|
|Mustard greens||1⁄4 Pound, stemmed and cut crosswise into 1/2 inch wide strips|
|Pasta||1 Pound, cooked, drained|
In a large skillet or saucepan, heat the oil with the shallots and garlic over moderate heat.
When they sizzle, add the ham and saute just until it begins to brown, about 5 minutes.
Add the chicken broth, stirring and scraping to deglaze the pan.
Then add the tomatoes, breaking them up with your hands, and stir in the parsley, tomato paste, sugar, and bay leaf.
Simmer the sauce until it is thick but still fairly liquid, 20 to 25 minutes, stirring in the greens about 10 minutes before the sauce is done.
Spoon over cooked pasta.