Small Macaroni Siena Style – Maccheroncini Alla Senese

Pasta dishes are just always delicious!

Make maccheroncini “al dente”. Crush basil leaves and walnuts in a mortar. Melt butter in a large saucepan, pour in basil and nuts. Simmer at low temperature for 10 minutes until soft. Chop ham and add together with cream. Season with salt and pepper. Add the well drained maccheroncini and stir a few times at very low temperature so that the sauce fills also the openings. Add half of the cheese and arrange the maccheroncini in a deep, preheated baking dish.

Bring to the table with a pepper grinder and the remaining Parmesan.

Marianne: This is one of my favorite recipes. I use a tiny bit more basil, though. Just for this dish, it’s worth freezing basil leaves so you can use them just as much in the winter.

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