Creamy Ham and Tomato Penne al Baffo
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
748 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Creamy Ham and Tomato Penne al Baffo
Description
This recipe starts with sautéed shallots and browned diced ham, which form the base of the sauce. Tomato passata simmers gently to thicken and concentrate flavors before heavy cream is added, turning the sauce a pinkish coral hue. The use of both tomato puree and cream creates a balanced, smooth texture.
Penne pasta is cooked to just under al dente so it can finish cooking while simmering in the sauce, allowing it to absorb the flavors and maintain a balanced tenderness. A bit of reserved pasta water is added to adjust sauce consistency and help the sauce cling to the pasta.
This dish serves as a comforting main course combining savory ham, creamy sauce, and pasta. Freshly chopped parsley sprinkled at the end adds color and a fresh herbal note. Salt and black pepper season to taste, making it a well-rounded meal.
Ingredients
- 14 oz penne pasta or other pasta tubes
- 7 oz ham cut into small pieces, cooked
- 9 oz tomato passata (tomato puree)
- 9 oz heavy cream (Panna da cucina is traditional used)
- 2-3 tablespoon extra virgin olive oil
- 1-2 shallot or a normal onion peeled and sliced
- 1 handful parsley chopped, fresh
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
- Start by bringing a large pot of water to boil for the penne pasta. Add a pinch of salt once it starts to boil.
- In a large pot, gently sauté the sliced shallots in olive oil until they start to become translucent.
- Add the prepared ham pieces to the skillet. Sauté over slightly higher heat until they begin to brown slightly around the edges.
- Stir in the tomato passata to the skillet. Let it simmer gently, allowing the sauce to thicken, approximately 10 minutes. Season with salt according to your taste.
- Pour in the heavy cream and blend it with the tomato sauce. Continue simmering for an additional 4-5 minutes until the sauce turns into a rich, coral color.
- As the sauce simmers, cook the penne pasta in the boiling water. Aim for slightly less than al dente. Before draining, reserve a bit of the pasta cooking water.
- Drain the pasta and add it to the sauce. Pour in half a ladleful of the reserved pasta water. Increase the heat, letting the pasta simmer in the sauce for a couple of minutes, stirring continuously until the sauce coats the pasta well.
- Finally, stir in the chopped parsley. Serve the pasta hot, topped with freshly ground black pepper and an extra sprinkle of parsley.
Notes
- Adjust the ratio of cream to tomato passata to suit your taste; some prefer more cream, others more tomato.
- Cook pasta slightly less than al dente to allow finishing cooking in the sauce without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 748 kcal
% Daily Value*
| Calories | 748kcal | 37% |
| Carbohydrates | 83g | 28% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 107mg | 36% |
| Sodium | 619mg | 26% |
| Potassium | 724mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1322IU | 26% |
| Vitamin C | 20mg | 22% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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