Penne al Baffo (Creamy Tomato-Ham Pasta)

By Anna Francese Gass

Updated April 29, 2022

Penne al Baffo (Creamy Tomato-Ham Pasta)
David Malosh for The New York Times. Food Stylist; Simon Andrews.
Total Time
20 minutes
Rating
5(1,558)
Comments
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“Al Baffo” is said to be the abbreviated version of an Italian expression “da leccarsi i baffi,” which translates to “it is so good you’ll lick your whiskers,” because the sauce is abundant, thick and creamy. Tomato, ham and cream come together in this simple pasta sauce to form a comforting and easy weeknight meal. Cooked ham (as Italians call it, “prosciutto cotto”), is a hearty addition, as it provides texture and necessary salt. This recipe calls for deli ham, but you can substitute prosciutto or even pancetta if the mood strikes. An extra shower of Parmigiano before serving is a must for this filling meal.

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Ingredients

Yield:4 servings
  • Salt
  • 3tablespoons extra-virgin olive oil
  • 1shallot, minced
  • 2garlic cloves, thinly sliced
  • 1teaspoon red-pepper flakes
  • 8ounces sliced deli ham, cut into little squares 
  • 1(28-ounce) can tomato passata (purée)
  • 1pound penne
  • ¾cup heavy cream
  • ½cup grated Parmigiano-Reggiano, plus more for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

917 calories; 38 grams fat; 15 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 110 grams carbohydrates; 9 grams dietary fiber; 16 grams sugars; 36 grams protein; 1066 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add the olive oil to a large skillet and heat over medium. Add the shallot, garlic and red-pepper flakes. Cook, stirring often, until shallots and garlic soften but are not yet brown, 2 to 3 minutes. Add the ham and stir to coat, 1 to 2 minutes.

  2. Step 2

    Add the tomato purée. Add ¼ cup of the boiling salted water from the pot to the can, stir to loosen any purée, then add the liquid to the pan. Season the sauce with salt. Increase the heat to medium-high and bring it to a boil, and then reduce the heat to medium-low and simmer for 10 minutes.

  3. Step 3

    While the sauce simmers, cook the pasta in the boiling water according to package instructions until al dente; drain well.

  4. Step 4

    Reduce the heat to low and then add the cream, cheese and salt; stir to combine. Add the drained pasta, and toss to coat. Transfer pasta to a serving dish and top with more cheese.

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Ratings

5 out of 5
1,558 user ratings
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Comments

Hephaestis

As the recipe notes, tomato puree is simply the American way of saying tomato passata. Passata/puree is smooth with no chunks or lumps and no ingredient other than tomato, except perhaps some salt. It has a very mellow flavor. Don’t substitute tomato sauce or paste or any other tomatoey stuff.

Joe

This is precisely why we subscribe to this newsletter. We made (and loved!) this recipe for lunch. Not only does it work (clearly, it has been tested) and is delicious. But that does not explain our enthusiasm. This is not some sort of “fusion” creation that calls itself “al baffo,” but really is not. It’s a classic recipe, one that we had heard about, and had never tried, not even in a restaurant, and wanted to make at home. We are very happy we did!!

Chris from Brooklyn

Love this! Worked well with deli ham in a pinch, but ethereal with some leftover guanciale we had in the fridge. Hardest part was cleaning up my 4 year old after she devoured 2 bowls!

This was truly delicious ! Love it

Add more cheese

Nicole

Very delicious. Whole family enjoyed it including kids aged 7 & 9. I subbed red onion for the shallot as that’s what I had on hand. Will make again.

Anne

Holy moly. I made this tonight, tweaking it to accommodate the recipe to what we had (onion instead of a shallot, two slices of bacon instead of ham, Roma tomatoes from the garden, etc.), and it was truly delicious. I'm probably going to make this about one million times before my kids go to college.

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