Split Pea Soup with Ham

A symphony of flavors comes together in this cheesy penne with garlic butter ground beef, where each element plays its perfect part. The pasta, cooked to ideal tenderness, becomes a vessel for the rich, garlic-infused sauce that clings to every ridge and hollow. The ground beef, carefully browned and seasoned, adds hearty texture and deep flavor, while the sauce - oh, that sauce - creates a silky blanket that transforms simple ingredients into pure comfort. Through countless attempts at perfecting this recipe, I've discovered that the magic lies in the timing and technique of building those layers of flavor.

My journey with this dish began when trying to recreate my grandmother's legendary pasta sauce. After many attempts, I discovered that starting with a proper garlic butter base and carefully building the sauce in stages made all the difference. Now it's become our family's most requested comfort meal.

Essential Ingredients Selection

• Ground Beef: Look for 85/15 ground beef that appears bright red with marbling throughout. The meat should feel slightly cool and spring back when pressed. This ratio provides enough fat to carry flavors while keeping the dish from becoming greasy
• Pasta: Choose high-quality penne rigate (with ridges) made from durum wheat semolina. The ridges help sauce cling to each piece, while quality pasta maintains its texture better during cooking
• Garlic: Fresh heads of garlic with tight, unblemished cloves will provide the best flavor. Avoid pre-minced garlic as it lacks the essential oils that create our flavor base

Detailed Cooking Instructions

Initial Pasta Preparation:

Fill large pot with fresh, cold water. Add exactly 2 tablespoons kosher salt. Bring to vigorous, rolling boil. Add pasta gradually, stirring immediately. Set timer 2 minutes less than package directions. Stir occasionally to prevent sticking. Reserve 1 cup pasta water before draining. Toss drained pasta with tiny bit of olive oil.

Developing the Perfect Beef:

Heat heavy-bottomed skillet until drop of water sizzles. Add beef in large chunks without breaking up. Season with salt and pepper as it cooks. Let crust form (3-4 minutes) before breaking apart. Continue cooking until no pink remains. Break into medium-sized pieces, not too small. Drain excess fat but reserve 2 tablespoons. Set beef aside but keep warm.

Creating the Signature Garlic Butter Base:

Return pan to medium-low heat. Add butter and let melt slowly. Watch for butter to start foaming. Add minced garlic and stir continuously. Cook until garlic becomes fragrant (1-2 minutes). Add finely diced onion to the mixture. Cook until onions become translucent (4-5 minutes). Add Italian seasoning, crushing between fingers. Let herbs bloom in warm butter (30 seconds).

Building the Luxurious Sauce:

Pour heavy cream around edges of pan. Add beef broth gradually while whisking. Bring to gentle simmer, never boiling. Watch for sauce to coat back of spoon. If too thick, add reserved pasta water. Return beef to pan and stir gently. Add pasta in batches, tossing to coat. Allow pasta to finish cooking in sauce.

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Growing up in an Italian household, I learned that the secret to extraordinary pasta lies in the patience of building flavors. My nonna would always say, "Let the garlic dance with the butter, not fight with it." Now, whenever I make this dish, I channel her wisdom about taking time with each step.

Mastering Sauce Consistency

The relationship between pasta and sauce is like a delicate dance. Too much liquid and the sauce won't cling; too little and it becomes dry. I've learned that reserved pasta water is the key to achieving that perfect silky texture that makes restaurant pasta so special.

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Chef's Helpful Tips

• Toast the Italian seasonings in the garlic butter for enhanced flavor
• Add a splash of pasta water before the cream for better emulsion
• Let the final dish rest for 2-3 minutes before serving

This dish has become my signature recipe, requested at every family gathering. The way the garlic-infused sauce coats each piece of pasta, how the beef adds hearty texture, and the perfect balance of seasonings - it's comfort food elevated to an art form. Whether served on a busy weeknight or special occasion, it never fails to bring people together around the table, eager for seconds.

Frequently Asked Questions

→ Can I make this soup without the ham hock?

Yes, you can make it vegetarian by omitting the ham hock and using vegetable broth instead of chicken broth. Add a teaspoon of smoked paprika for a similar smoky flavor.

→ Why aren't my split peas getting soft?

If your split peas aren't softening, they might be old. Older peas take longer to cook. Also, adding salt too early can prevent them from softening, so season at the end of cooking.

→ Can I freeze this soup?

Yes! This soup freezes really well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

→ Why is my soup too thick?

Split pea soup naturally thickens as it cools. If it's too thick, simply add more hot broth or water until you reach your desired consistency when reheating.

→ What can I serve with split pea soup?

This soup pairs perfectly with crusty bread, crackers, or a fresh green salad. Some people also enjoy it with corn bread or a grilled cheese sandwich.