Stephen's Penne Pasta

We tried this recipe from Daniel's brother Stephen. It is yummy! I would have liked it just a little spicier, but it was still delicious!

Penne Pasta with Smoked Ham & Pepper Cream Sauce
1/4- ½ lb. Smoked ham, cubed
1 T extra virgin olive oil
1 small red and 1 small yellow bell pepper, seeded and chopped
2 fresh jalapeno peppers, seeded and minced (so they won’t be spicy; also, wear gloves)
salt and pepper to taste
2 cups chicken broth
1 ½ cups heavy cream
1 lb. Penne pasta, cooked and still hot
Parmesan cheese, grated

The sauce takes a long time so start it first and do the rest while it’s reducing. Reduce chicken broth in pan to 1/3 cup. Add heavy cream and reduce over high heat till desired sauce consistency. While all that is going on, saute ham in olive oil, over medium heat, till slightly golden. Do not brown. Remove ham from pan; saute red and yellow peppers for a minute. Add jalapenos, salt and pepper, and saute till peppers are softened (2-3 minutes). Remove peppers. When sauce is thick enough, taste for salt and pepper; then add the ham and peppers.
Meanwhile, in large pot bring 4 quarts water to rolling boil. Add 1 T salt. Add penne pasta. Stir to separate. Cook till al dente; drain.
Place hot pasta in large bowl. Pour ham/pepper sauce over it. Toss well, sprinkle with Parmesan cheese, and serve immediately.