I'm really not trying to be hokey or cliché posting this soft-focus scene and then a suggesting Champagne as a match for it. I know that it's practically Valentine's Day and I don't want to sound contrived but a slightly spicy glaze slathered on ham steaks accompanied by a rich and cheesy pasta and dotted with juicy and basil-y sweet whole grape tomatoes? You're going to open some Champagne or other fine dry sparkling wine. Screw romance though. It's to set off the dinner. What may or may not happen with the diners is for another blog to get into.
When it's hard to pair red wine (or even white for that matter) with a certain foods, just pop open some bubbly... With the teeming market-fresh flavours shown above, I might recommend a vintage pink Champagne in particular, say, the Louis Roederer Brut Rosé 1999 but really anything goes. Fizz is the renowned safe bet for a bottle you can uncork at any meal.