Pasta with Country Ham and Sun-Dried Tomatoes

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.


Per Serving

  • ¼ pound dried pasta of your choice
  • 1 ounce sun-dried tomatoes packed in oil or 2 sun-dried tomato cakes
  • 1 cup cream
  • ounces uncooked country ham (about ¼ cup when cut up) freshly ground black pepper to taste


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.