Ham and Peas that Please

Is this the flying spaghetti monster of legend? NO, dear friends this un-picturesque pasta is my answer to the questionable contents of my refrigerator. Christmas brings many things that I am oh-so-thankful for but leftovers may trump them all. My hubby would have been content to eat the ham straight off the bone with nothing to accompany it with some spicy mustard but I could NOT leave well enough alone. There is no better way to rid myself of a stressful day than to escape to the steaming innards of my kitchen and chop, chop, chop my troubles away. Halfway through the creation of this sauce, I stopped to taste it. I was CERTAIN that I had ruined dinner. My hubby urged me to press on, and I am so thankful he did. A generous dollop of ricotta brings all the ingredients together and makes them sing. A delicious little medley of salty, creamy, and sweet, it may look like hell but the taste is a treat.

Frying Spaghetti Monster

2 TBLSP butter
2 TBLSP olive oil
1 onion, chopped (good-BYE thankless job)
3 cloves of garlic, chopped (good -BYE traffic!)
1/2 cup white wine

1/4 cup cream
2 cups diced ham *(heeellooo delicious)
1 cup peas
1 TBLSP brandy
1/2 cup ricotta
cooked pasta for four
1/2 cup of the water that the pasta cooked in

Heat butter and oil over medium heat in a large shallow fry pan. Add chopped onion and and garlic, cook until both are soft and translucent. Add wine to the pan and cook until it has reduced in volume by at least half. Now add the cream, ham, peas, and brandy to the pan and simmer until slightly reduced and thickened. Add the drained pasta, ricotta and as much pasta water needed to make the sauce creamy. Toss until the pasta has become acquainted with the sauce. Add salt and pepper to taste and serve.