Penne al Baffo
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
776 kcal
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Course
Main Course
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Cuisine
Italian
Penne al Baffo
Description
Penne al Baffo combines penne pasta cooked just shy of al dente with a rich tomato and cream sauce enhanced by sautéed onions and cubed ham. The onions are softened in butter and olive oil to build flavor, followed by cooking the ham to add meaty depth. Passata is simmered with these ingredients, then blended with heavy cream to create a smooth, mildly tangy sauce that coats the pasta.
The pasta finishes cooking in the sauce, soaking up the flavors and allowing the sauce to thicken slightly. Parsley is stirred in at the end for a fresh herbal note. The dish can be adjusted with reserved pasta water to maintain a creamy yet loose consistency as needed.
Penne al Baffo is a versatile meal that can be served with grated Parmigiano on the side. It works well for weeknight dinners and can use leftover or deli ham varieties depending on availability. Leftovers store well and can be reheated gently.
Onions can be substituted with shallots for a milder flavor if desired.Parmigiano Reggiano can be stirred into the sauce before serving or offered on the side.Various types of cooked ham, including prosciutto or pancetta, can replace the ham.Store leftovers in the refrigerator for up to three days and reheat in the microwave gently.
Ingredients
- 1 pound penne pasta
- 2 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 1 medium onion
- 8 ounces ham cubed, can use leftover cooked ham, deli
- 1 cup heavy cream
- 1 cup passata or blended plum tomatoes, puree
- 3 tablespoons parsley minced
- 1 cup water use if the sauce gets too dry, reserved pasta water
Instructions
- Bring a large pot of salted water to boil.
- Heat a large pan to medium heat and saute the onions in the butter and olive oil until soft (about 3 minutes). Add the ham and cook for a couple of minutes.
- At this time begin cooking the pasta to 1 minute less than al dente.
- Add the passata to the pan and bring the sauce to a simmer. After about 5 minutes of cooking the sauce, add the cream and continue to gently simmer, stirring occasionally.
- Add the not quite fully cooked pasta to the sauce. Mix well or toss to coat. Cook until the pasta reaches just al dente. If too dry add some of the reserved pasta water to loosen it up.
- Remove the pan from the heat and mix in the parsley. Taste test and adjust salt and pepper to taste. At this time you could mix in some Parmigiano or just serve as is with grated cheese on the table. Enjoy!
Notes
- Onions can be substituted with shallots for a milder flavor if desired.
- Parmigiano Reggiano can be stirred into the sauce before serving or offered on the side.
- Various types of cooked ham, including prosciutto or pancetta, can replace the ham.
- Store leftovers in the refrigerator for up to three days and reheat in the microwave gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 94.5g | 32% |
| Protein | 25.2g | 50% |
| Fat | 34.3g | 53% |
| Saturated Fat | 13.7g | 69% |
| Cholesterol | 89mg | 30% |
| Sodium | 793mg | 33% |
| Potassium | 227mg | 5% |
| Fiber | 6.2g | 25% |
| Sugar | 5.2g | 10% |
| Calcium | 41mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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