Though I have no historical source for the following recipe, it passes my Lowcountry test: it easily could have been cooked in former times, even if I don’t have a written antecedent. Cream was abundant, and The Carolina Housewife of 1847 contains a recipe for homemade pasta as well as the tomatoes. The recipe, for one person, may be multiplied by the number of people you are serving.
While you cook the pasta, crumble the sun-dried tomato patties into the cream, or dice a commercial brand, in a saucepan. Reduce at a low boil, stirring frequently and breaking up the patties as they cook—about 5 to 10 minutes. Cut the ham into little strips and add them at the last minute, just to warm them through. Add a dozen or so grinds of pepper per person to the sauce but no salt. Serve immediately over drained pasta.
© 1992 All rights reserved. Published by UNC Press.