Tossed with some tomato puree, cream and cooked ham, this penne al baffo is one of those quick and easy pasta dishes everyone loves.
When it comes to quick and comforting meals, pasta is the first thing that comes to mind - from bucatini cacio e pepe to garlic butter pasta to an easy fettuccine alfredo to bucatini pomodoro.
And while this penne al baffo recipe is fairly new to the Italian scene when you consider some of their old school recipes, to me it is on pantheon of pasta dishes.
It is actually a dish from the late 70's and 80's when the combination of tomatoes and cream were all the rage. It got its name from the expression "da leccarsi i baffi" which means "so good you'll lick your whiskers."
Even those without facial hair will be licking their lips after eating this. While the traditional meal comprises ham, tomatoes and cream, I add a little extra flavor by sautéing some shallots and stirring in a little Parmesan cheese and butter.
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Ingredient Notes
- Pasta - penne pairs great with this simple sauce because its ridges can easily capture it.
- Shallots - adds a slightly sweet flavor to the sauce.
- Ham - leftover ham has just the right amount of salt to enhance the dish.
- Tomatoes - you want a tomato puree as it is 100% tomatoes with no additional flavors. It adds a thicker consistency and a deep tomato flavor.
- Cream - adds a richness to the sauce which enhances the flavor.
- Parmesan cheese - gives a slightly nutty, salty flavor to the sauce.
Ingredient Swaps
While this recipe is pretty perfect, you can mix up the ingredients. Some variations include:
- Penne is in the title for a reason, but ziti, fusilli or rigatoni work well.
- Shallots are my go-to here , but sweet, white, yellow or red onions will work as well. They all high slightly different flavors.
- While ham is traditional for this recipe, you can also use prosciutto or speck.
- If you don't have tomato puree, tomato sauce works in a pinch.
- I like the added creaminess from heavy cream, but half-and-half or whole milk can be substituted.
Step-by-Step Photos
Cook the shallots in a large pan over medium heat with olive oil for 1-2 minutes before adding the ham and cooking another 1-2 minutes.
Add the tomato puree and cook for 10 minutes or until it has thickened. Salt to taste at this point before adding the cream, simmering for another 5 minutes.
Stir int he cooked pasta with the cheese, butter and some pasta water if needed. Stir until the cheese has melted and the sauce has coated the pasta.
FAQs
Baffo means mustache in Italian and the phrase penne al baffo is a take on the phrase "so good you'll lick your whiskers."
The main difference is penne alla vodka has prosciutto instead of ham and uses some vodka in the sauce.
Most recipes call for more cream, but I like the 1:1 ratio. You can mix it up if you want.
It will last about 3 days if stored in an airtight container in the fridge.
My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Variations
While I like the dish as is, you can customize this recipe to your preference. Some variations include:
- Pasta - while penne is my go-to, ziti or rigatoni work.
- Protein - ham is traditional but you can also use other proteins like shrimp, calamari or chicken.
- Veggies - asparagus, broccoli or peppers would complement the sauce well.
- Heat - a pinch of crushed red chili flakes would add some heat.
- Texture - some toasted breadcrumbs or pine nuts can add great texture and flavor.
Pro Tips/Recipe Notes
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
- Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
- The butter can be omitted if you prefer. I like it as it adds some extra richness. You might need to add more pasta water to make up the difference.
Other Pasta Recipes
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Penne al Baffo
Ingredients
- 1 lb penne
- 2 tablespoon olive oil
- 2 medium shallots, chopped
- 8 oz cooked ham, diced
- 8 (oz can) tomato puree
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoon unsalted butter
- 2 tablespoon fresh Italian parsley, chopped
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions. Save ½ cup of pasta water
- Heat olive oil in large pan over medium heat and add shallots, cooking for 1-2 minutes or until translucent. Add the ham, cooking another 1-2 minutes.
- Add the tomato puree, cooking for about 10 minutes or until thickened. Salt to taste. Add the cream, mixing with the tomato sauce and let it simmer for 5 minutes.
- Add the pasta to the sauce along with the cheese, butter and ¼ cup of pasta water. Stir to combine and simmer until cheese has melted and sauce has coated the pasta. Taste for seasoning. Add more pasta water if needed. Serve with some parsley and cheese on top.
Notes
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
- Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
- The butter can be omitted if you prefer. I like it as it adds some extra richness. You might need to add more pasta water to make up the difference.
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