Rich Easy Pasta Dish for Winter, with Ham, Tomato, and Cream

On this cold winter afternoon, looking out at the darkening sky, I'm inclined toward rich and comforting food. Here's a pasta dish that fits, plus has a delightful pink color. Potato cooked in with the pasta is a trick from Genoa, originally for dressing with pesto. Potato with pasta adds to the comfort of the dish.

The recipe serves six. It goes with a light-bodied red wine, like a Chianti, a Pinot Noir, or a French or Spanish wine of Grenache/Garnacha.

Pasta with Ham, Tomato, and Cream

1/2 pound penne rigati or other short pasta
1 large potato, peeled, in 1/2-inch cubes
3/8 pound (6 ounces) sliced smoked ham (get at deli counter)
1 15-ounce can diced tomato, drained (use juice for another dish)
2 tablespoons olive oil
1 clove garlic, minced
2/3 cup half and half cream
3/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon nutmeg, freshly grated if possible
4 tablespoons grated romano or parmesan cheese, plus more for serving
2 tablespoons finely minced parsley

Boil four quarts of water in large pot, add 1 teaspoon of salt. Peel and cube potato and soak in cold water. Prepare sauce ingredients before cooking pasta and potato.

Cut sliced ham into 1/2-inch squares, and set aside. Drain diced tomatoes. Place oil and garlic in microwaveable serving bowl, such as a pasta dish. Heat in microwave 30 seconds. Add ham, cream, tomatoes, salt, pepper, and nutmeg. Microwave again, until well heated, 30 seconds at a time. Stir between heatings. Cream should boil lightly at the edge. (Alternatively, the sauce can be cooked quickly in a pan on the stove.)

Add potatoes to boiling water. When it returns to a boil, add pasta and stir well at first so it does not stick together. Boil, stirring occasionally, until pasta and potato are just tender when you bite them, 4 to 6 or more minutes, depending on the pasta. Drain in a colander and shake out water.

Add pasta to sauce. Add cheese and parsley, and toss all together. Taste, and add a little salt if necessary (usually not needed, but depends on salt in ham and cheese).

Serve immediately, dusted with a little more cheese. Accompany with more grated cheese.