Instructions

1. Bring a pot of water to a boil. Once boiling, add salt and cook the pasta according to the package instructions. Drain when ready.
   
2. Meanwhile, slice the cooked ham into strips about 5 mm (1/4 inch) thick and 4–5 cm (1.5–2 inches) long.
   
3. Heat a little butter in a pan over medium heat and sauté the ham for a couple of minutes.
   
4. Add the heavy cream and tomato purée to the pan. Season with a pinch of salt and black pepper. Stir well, bring to a simmer, and cook over low heat for about 10 minutes, stirring occasionally. Add a little pasta water to prevent the sauce from sticking.
   
5. Add the cooked pasta to the pan and cook over medium heat for another 2 minutes, stirring to coat the pasta evenly.