80s Mushroom and Ham Pasta

Method

1. Heat a pan over heat and add a generous amount of extra virgin olive oil.
2. Add sliced garlic and chili pepper. Sauté gently.
3. When the oil starts to bubble, add the mushrooms. Season with salt and sauté for at least 2 minutes.
4. Wait for the water released from mushrooms to evaporate completely, then the mushrooms begin to cook.
5. Add the cubed ham (gambuccio or prosciutto cotto) and sauté together over medium-low heat for 4–5 minutes.
6. Pour in a splash of white wine and let the alcohol evaporate (about 10 seconds), leaving the wine flavor.
7. Add a generous amount of tomato passata. Do not add extra salt because the salt from mushrooms and ham will suffice.
8. While the tomato sauce cooks, prepare a quick béchamel: In a small cup, mix together a little milk, a pinch of parsley, nutmeg to taste, and 1 teaspoon of flour. Stir with a fork until smooth.
9. When the tomato sauce is well cooked (it thickens and starts to stick), lower the heat and add the milk mixture. Stir and increase heat slightly, cook for about 5–10 seconds until the sauce becomes creamy.
10. Meanwhile, cook the conchiglioni pasta in boiling salted water until al dente. Drain.
11. Add the pasta to the sauce and toss to coat well. Add a generous grating of Grana Padano or Parmesan.
12. Serve immediately. Optionally, transfer to a baking dish, top with mozzarella and more Parmesan, and grill until golden and bubbly.