Honey Ham Pasta with Sage

Honey ham trimmings, stir-fried with chopped spanish onion and diced red and yellow pepper in sunflower oil. Add one shredded salad tomato. Add two thinly sliced cloves of garlic.

Once the contents of the pan begin to brown, turn down the heat and add boiling water. Then add a squeeze of tomato puree, and a ham stock cube. Also add a bay leaf. Stir occasionally.  Simmer for at least an hour under glass. Ten minutes before it is ready to serve, add half a teaspoonful of dried sage.

Prepare the penne pasta ten minutes before serving. I used Dove's farm wheat-free pasta in this case, which behaves very much like the standard Durum wheat version during cooking (i.e., it doesn't dissolve into nothing). It also has the texture and taste of regular pasta.

Fish out the bay leaf, and add the ham and onion sauce to a bowl. Drain the pasta and add it on top. Stir through a little. Serve!