Penne al Baffo Pasta Recipe

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente (usually about 1–2 minutes shy of fully soft). Reserve ½ cup of pasta water before draining.

2. Sauté the Aromatic Base: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced shallot (and garlic, if using) and sauté for 2–3 minutes until soft and translucent.

3. Build the Pink Sauce: Pour in the tomato passata, season with a pinch of salt and pepper, and simmer gently for about 5 minutes. Reduce heat to low and stir in the heavy cream until well combined into a smooth, pink sauce.

4. Add the Ham: Stir the ribboned ham directly into the sauce and let it warm through for 1–2 minutes.

5. Toss Together: Add the drained penne directly into the skillet with the sauce. Toss continuously on low heat for 1–2 minutes to allow the pasta to absorb the flavors. If the sauce feels too thick, splash in a little reserved pasta water to loosen it up.

6. Finish & Serve: Remove from heat and stir in the chopped fresh parsley and shaved Parmigiano-Reggiano. Garnish with additional fresh parsley and large shaved Parmesan curls right before serving. Enjoy hot!

Chef Gigi’s Tips:

• Undercook the Pasta Initially: Boil your penne 1 to 2 minutes less than the package directions (very al dente). The pasta finishes cooking directly in the sauce, allowing it to absorb all that creamy, savory flavor without turning mushy.

• Save the Starchy Pasta Water: Always scoop out about ½ cup of pasta water before draining. The salty, starchy water acts as an emulsifier—if your cream sauce thickens too much, adding a splash will bring it back to a silky, restaurant-quality consistency.

• Don’t Over-Brown the Ham: Briefly sauté the ham strips just until they warm through or get slightly crispy around the edges. Sautéing them too long can make the meat dry and overly salty.

• Grate Your Own Cheese: Avoid pre-shredded cheese, as it contains anti-caking agents that can make your sauce gritty. Freshly grated or shaved Parmigiano-Reggiano melts smoothly into the sauce.