5 from 100 votes
Creamy Ham and Tomato Penne al Baffo
Creamy Ham and Tomato Penne al Baffo blends cooked ham pieces with a tomato and cream sauce. Shallots sauté in olive oil provide a mild sweetness, while tomato passata and heavy cream build a rich, coral-colored sauce. The penne pasta is cooked just shy of al dente and then simmered in the sauce to combine flavors and finish cooking.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
748 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 748
% 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.