Back in the early 80's, I was living in Fort Wayne, IN. Working three jobs to make ends meet. Didn't have much if any time to cook. So, a couple of times a year, I'd go to the grocery and stock up, then cook for a day. I'd literally fill the freezer with pasta sauces, soups, casseroles. Pretty much anything that was easy to heat up for a quick dinner. This pasta sauce was one of my staples. Actually, it still is. It's super easy to put together in just a few minutes. It tastes fabulous. It's wonderful reheated the next day for lunch. And, it freezes well. I'm not sure what more one can ask of a dish. Over the years I've switched out the butter for olive oil and have seriously reduced the total amount of fat, but haven't made any other major changes. I hope you like it as well as I do!
Ham and Artichoke Heart Pasta Sauce
4 T olive oil
1 clove garlic, very finely minced
1 T flour
2 t lemon juice
1 t paprika
1 oz can artichoke hearts, chopped (reserve the juice)
1 oz package Plumrose ham, chopped
chicken broth, add to the artichoke heart juice to make one cup
6 oz fettucine or linguine noodles
1/2 c finely shredded romano
Cook the garlic in the olive oil for about a minute. Add the flour and cook for 3 minutes.
Slowly add the broth/juice and stir until slightly thickened. The mixture will coat the back of a spoon. Add the lemon juice, paprika, artichoke hearts and ham and heat through. Serve over cooked pasta. Sprinkle with romano cheese.