Penne alla Viennese

Preparation:

Preparation: In a large frying pan, preferably non-stick, melt the butter and brown the diced cooked ham for a few minutes. Subsequently, add the peeled tomatoes, the oregano, the salt, the chilli powder and continue cooking by covering the pan with a lid or aluminum foil. Check the sauce from time to time and when cooked, add the liquid cooking cream. Mix everything gently and in the meantime, blanch the pennette in salted water. Drain them al dente and pour them into the pan, mixing them with the rest. Sprinkle with grated Parmesan and serve immediately hot.