Our unique curing techniques and happy British pigs make for delectable gammon steaks. This simple dish combines them with pasta and cream for a warming and flavoursome meal that won’t take too long to prepare.
To serve four people you should set aside a little over half an hour to prepare and cook our perfect gammon pasta.
- 2 unsmoked gammon steaks
- 2 teaspoons tomato purée
- 1 teaspoon olive oil
- 300ml double cream
- An onion
- Three quarters of a punnet button mushrooms
- Around 650g pasta (we recommend penne pasta for this dish)
- Salt and black pepper
Cut the button mushrooms into quarters and chop the onion finely. Begin to cook the onions in the olive oil.
Our unsmoked gammon steaks are lean, from outdoor-reared pigs, so there’s no excess fat to remove; cut them into thick chunks. Remove the onion from the oil when they’re softened but not browning.
Place the gammon steaks in the oil and cook until brown.
Boil the pasta to your preferred consistency.
Add the onions back in with the gammon steaks along with the mushrooms and cook for around five minutes before adding in the tomato purée.
Once the tomato is stirred in, add double cream and bring it to the boil. Let it simmer until the consistency becomes thicker.
Add the pasta and stir in. Season it with salt and pepper to taste then serve.