There are certain foods I never tire of, and pasta is right up there with my other firm favourites such as fresh seafood, curry, soup, and gammon on the bone, slap chips and a brie cheese omelette.

What makes pasta great is that you can literally throw together a tasty meal in less than 30 minutes, using whatever ingredients that grab your fancy.

To me pasta is like champagne, because there's always something festive and casual about getting stuck into a bowl of steaming spaghetti or tagliatelle.

It's also not a high concentration meal, so the making of pasta is as relaxed as eating it afterwards.

You can of course make your own pasta, but with all the good choices around I cheat and buy the finished product from Woolies or from a deli. It's a good idea to always have a packet or two in the house.

To me the simple combination of ham, mushrooms and cream works wonderfully together and all you need for four generous portions are:

Ingredients:

Instructions:

Prepare the pasta as per the instructions on the packet, drain, toss in the olive oil and keep warm in a covered dish.

In a saucepan melt the butter and fry the onion until just soft.

Add the mushrooms, garlic and yellow pepper.

Cook until mushrooms are done, but still firm.

Add the ham, cream, salt and black pepper.

Warm through, but don't let it boil.

Pour the ham and mushroom sauce over the pasta.

Sprinkle with grated cheese and chopped spring onion.

Serve immediately — remember to warm the plates or pasta bowls. There is nothing worse than pasta congealing on a cold plate.

Serve with crusty bread, a tossed green salad, and lots of wine and good music.

Wine recommendation:

Mike of Wine Concepts suggests you try the South Hill Cabernet Sauvignon Rosé from Elgin (R43) to go with this dish.

"This Rosé is refreshingly dry with strawberry and tropical fruit aromas which follow through to a soft and juicy palate with a rich fruity finish," says Mike.

To order this, contact Wine Concepts.