Creamy Ham and Tomato Penne al Baffo

Method8 steps · about 30 min

1. 1

   Step 1: Start by bringing a large pot of water to boil for the penne pasta. Add a pinch of salt once it starts to boil.

   Uses Water for boiling the penne · 1 pinch cooking-water salt

2. 2

   Step 2: Peel and slice the 1–2 shallots (or use one normal onion instead). Gently sauté them in the 2–3 tablespoons olive oil in a large skillet until translucent.

   Uses 1–2 shallots, peeled and sliced · 2–3 tbsp olive oil

   
3. 3

   Step 3: Cut the cooked ham (7 oz) into small pieces and add it to the sautéed shallots. Raise the heat slightly and sauté until the ham browns lightly around the edges.

   Uses Shallots and olive oil from step 2 · 7 oz cooked ham

   
4. 4

   Step 4: Stir in the tomato passata (9 oz) to the skillet. Let it simmer gently, allowing the sauce to thicken, approximately 10 minutes. Season with salt according to your taste.

   Simmer tomato sauce · 10 minUses Sautéed ham and shallots from step 3 · 9 oz tomato passata · Salt to taste, for the tomato sauce

   
5. 5

   Step 5: Pour in the heavy cream (9 oz) and blend it with the tomato sauce. Continue simmering for an additional 4-5 minutes until the sauce turns into a rich, coral color.

   Simmer cream sauce · 5 minUses Simmered tomato, ham and shallot sauce from step 4 · 9 oz heavy cream

   
6. 6

   Step 6: As the sauce simmers, cook the 14 oz penne in the salted boiling water from step 1 until slightly short of al dente, following the packet as a guide. Before draining, reserve some of the cooking water for finishing the pasta in the sauce.

   Uses Boiling cooking water from step 1 · 14 oz penne

7. 7

   Step 7: Drain the pasta and add it to the creamy ham and tomato sauce. Add half a ladleful of the cooking water reserved in step 6. Raise the heat and simmer, stirring, for about 2 minutes until the pasta is al dente and well coated; adjust to your preferred texture.

   Finish the penne in the sauce · 2 minUses Drained, slightly undercooked pasta from step 6 · Creamy sauce from step 5 · ½ ladleful of cooking water reserved in step 6

8. 8

   Step 8: Chop and stir in the handful of fresh parsley. Serve hot with freshly ground black pepper and an extra sprinkle of chopped parsley if desired.

   Uses Pasta cooked in the sauce in step 7 · 1 handful fresh parsley, chopped · freshly ground black pepper (to taste) · Extra chopped fresh parsley to sprinkle over the servings