Penne al Baffo

Name: Penne al Baffo
Total time: 1800 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 5 2/3 oz penne rigate (160 grams); 1 container cooking cream (about 1 cup or 240 ml heavy cream); Tools:

Fabry @cook_114514940

A tasty and quick pasta dish made with tomato sauce and cream to create a delicious, flavorful pink sauce.

Fabry @cook_114514940

A tasty and quick pasta dish made with tomato sauce and cream to create a delicious, flavorful pink sauce.

Saved

Ingredients

30 min.

Serves 2 servings

5 2/3 ozpenne rigate (160 grams)
1 containercooking cream (about 1 cup or 240 ml heavy cream)
4 tablespoons tomato sauce
1 medium onion
3 1/2 oz diced cooked ham (100 grams)
Extra virgin olive oil
A handful of parsley
Freshly ground black pepper
Tools:
Cutting board
Knife
Skillet
Pot

Saved

Steps

30 min.

1

Fill a pot with cold water for cooking the penne. Cover and bring to a boil. Remove the lid, add salt, and add the penne, stirring.
2

Meanwhile, finely chop the onion and place it in a large, high-sided skillet with a drizzle of extra virgin olive oil. Heat until the onion starts to turn golden.
3

Add the tomato sauce and cook for a few minutes, then add the diced cooked ham and stir. Cover and cook for a few minutes over low heat.
4

Add the cream, season with salt, and add 1 teaspoon ground nutmeg. Cook, stirring often, and finally add a handful of parsley.
5

Transfer the penne, cooked al dente, to the skillet, adding a ladle of pasta cooking water. Stir quickly over high heat until the sauce thickens and everything is well combined.
6

Plate the pasta and sprinkle with a little more parsley.
7

Serve immediately.