Pasta with Tomato-Ham Sauce

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp brown sugar
• 1 tbsp balsamic vinegar
• 1 can diced tomatoes (240 g drained weight)
• 200 ml vegetable broth
• 500 g Fettuccine
• Salt
• 2 tbsp crème fraîche (30%)
• 75 g Parma ham
• 4 sprigs thyme
• Pepper
• 50 g Parmesan

Instructions

1. 1.

   Peel and chop the onion and garlic. Heat olive oil in a pot. Sauté onion and garlic over low heat for 2-3 minutes until translucent. Sprinkle sugar on top and let melt briefly. Deglaze with balsamic vinegar, then add diced tomatoes and vegetable broth. Simmer everything for 10 minutes over low heat.

2. 2.

   Meanwhile, cook fettuccine according to package instructions in plenty of salted water until al dente. Stir crème fraîche into the tomato sauce and blend the sauce with an immersion blender. Slice the ham into strips. Wash thyme, shake dry, set aside a few leaves for garnish, strip remaining leaves and add them with the ham to the sauce. Season with salt and pepper. Grate Parmesan. Drain pasta, rinse briefly with cold water, and plate it with tomato sauce. Garnish with leftover thyme and sprinkle grated Parmesan on top.