THE ILLUSTRATED KITCHEN BIBLE
1 lb (450g) elbow macaroni or other tube-shaped pasta
1 tbsp olive oil
1 red onion, thinly sliced
1 garlic clove, crushed
1 red bell pepper, seeded and thinly sliced
one 14.5 oz (411g) can chopped tomatoes
9 oz (250g) smoked ham, diced
3 tbsp dry white wine or chicken broth
2 tsp dried oregano
salt and freshly ground black pepper
1 cup fresh bread crumbs
3 tbsp freshly grated Parmesan
2 tbsp butter, melted
Preheat the oven to 400°F (200°C). Bring a large saucepan of salted water to a boil over high heat. Add the macaroni and cook according to the package instructions, until barely tender. Drain well.
Meanwhile, heat the oil in a saucepan over medium heat. Add the onion, garlic, and red pepper and cook, stirring occasionally, for about five minutes, or until softened but not browned.
Add the tomatoes, ham, wine or broth, and oregano and bring to a boil. Simmer for two to three minutes to reduce slightly. Remove from the heat. Stir in the macaroni and season with salt and pepper. Spread in a two-quart (two litre) baking dish.
In a small bowl, mix the bread crumbs, Parmesan, and melted butter. Sprinkle mixture on top of macaroni.
Place dish on a baking sheet and bake for 15–20 minutes, or until golden and bubbling. Serve hot.