Spaghetti a la Crema
Prep-Time: 5-10
Cooking Time: 25

1 lb of Barilla spaghetti rigatti
2 cups of ham, cubed
1 can of whole plum tomato, diced, drained
4 tablespoon of Heinz's tomato paste
2 tablespoon of olive oil
Salt & pepper to taste
1/4 teaspoon of oregano
1 medium onion, finely chopped
1 small green pepper, cubed
3 garlic cloves, finely minced
1/2 cup of Carnation evaporated milk
1/4 teaspoon of vinegar
1/4 cup of parmesan cheese
2 tablespoon of alcaparrado, drained
1/2 tablespoon of salt


In a deep pot, bring water and salt to a boil and cook the spaghetti, according to the package directions.

In a deep skillet or pot, heat oil and sauté ham for 2-3 minutes, stirring occasionally. Then, add  garlic, onions, pepper and saute  for 1-2 minutes

Add the tomato paste, plum tomatoes, alcaparrado, vinegar, oregano and stir until well blended. Slowly add the milk and stir until well blended. Then, add the pasta and stir well. Add salt & pepper to taste

Sprinkle with cheese and serve with garlic Bread