Penne al Baffo in Silky Tomato-Cream Sauce

Why You’ll Love This Recipe

• Classic trattoria comfort: a silky, blush tomato–cream sauce that clings perfectly to penne rigate.
• Savory pops of diced ham (or prosciutto cotto) add depth without fuss.
• Weeknight-easy: 25 minutes, one skillet for sauce, and pantry-friendly ingredients.
• Velvety finish thanks to a smart emulsion of cheese, butter, and starchy pasta water.

Grocery List

• Produce: Garlic, flat-leaf parsley
• Dairy: Heavy cream, unsalted butter, Parmigiano Reggiano
• Pantry: Penne rigate, tomato passata, tomato paste, dried oregano, red pepper flakes, extra-virgin olive oil, salt, black pepper, diced cooked ham or prosciutto cotto (from the deli)

Full Ingredients

Pasta

• 12 oz (340 g) penne rigate
• 10 cups (2.4 L) water
• 2 tbsp kosher salt (for the pasta water)

Sauce Base

• 1 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter, divided (1 tbsp for sautéing, 1 tbsp to finish)
• 3 garlic cloves, thinly sliced or finely minced
• 6 oz (170 g) diced cooked ham or prosciutto cotto, 0.5 cm (1/4-inch) dice
• 1 tbsp (16 g) tomato paste
• 1 cup (240 ml) tomato passata (strained tomatoes)
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)

Finish

• 3/4 cup (180 ml) heavy cream
• 1/2 cup (45 g) finely grated Parmigiano Reggiano, plus more for serving
• 2 tbsp chopped flat-leaf parsley
• Fine salt and freshly ground black pepper, to taste
• Up to 1 cup (240 ml) reserved pasta cooking water

Step-by-Step Instructions

Step 1: Salt and boil the pasta water

Fill a large pot with 10 cups (2.4 L) water and bring to a rolling boil (100°C / 212°F). Add 2 tbsp kosher salt to season the water properly so the pasta is flavorful from within.

Step 2: Start the savory base

In a large, deep skillet, warm the olive oil and 1 tbsp butter over medium heat. Add the sliced garlic and cook just until fragrant and lightly sizzling, 30–45 seconds; do not brown. Stir in the diced ham and cook 2–3 minutes until the edges take on a light golden color. Sprinkle in the dried oregano and optional red pepper flakes.

Step 3: Build the tomato layer

Add the tomato paste and cook, stirring, for 1 minute to caramelize it. Pour in the passata and bring to a gentle simmer. Cook 4–5 minutes at a steady, small-bubble simmer to slightly thicken and meld flavors. Season lightly with salt and black pepper.

Step 4: Cook the penne

Meanwhile, add the penne to the boiling water and cook until al dente, about 9–10 minutes or 1 minute less than package directions. Before draining, reserve 1 cup (240 ml) of the starchy pasta water.

Step 5: Make it silky with cream

Turn the skillet to medium-low and pour in the heavy cream. Simmer 2–3 minutes, stirring, until the sauce turns a luscious salmon-pink and lightly coats the back of a spoon. Taste and adjust salt and pepper.

Step 6: Emulsify pasta, cheese, and sauce

Transfer the drained penne directly to the skillet. Add 1/2 cup reserved pasta water and toss vigorously over medium heat for 1–2 minutes. Sprinkle in the grated Parmigiano while tossing to form a glossy emulsion. Stir in the remaining 1 tbsp butter to finish. Add a splash more pasta water if the sauce looks too thick; it should cling and shimmer.

Step 7: Finish with parsley and serve

Off the heat, fold in the chopped parsley. Plate immediately and shower with more Parmigiano and freshly cracked black pepper. Serve hot while the sauce is at peak silkiness.

Pro Tips

• Use penne rigate. The ridges hold on to the tomato–cream sauce better than smooth pasta.
• Reserve more pasta water than you think you need; it rescues a sauce that tightens as it sits.
• Keep the heat moderate after adding cream and cheese to prevent splitting.
• Dice the ham uniformly so each bite brings a balanced savory note.
• Grate cheese finely (a Microplane works best) for a smooth, quick-melting “snowfall.”

Variations

• Peas and Prosciutto: Stir in 1/2 cup (75 g) thawed peas with the cream for sweetness and color.
• Smoky Version: Substitute half the ham with smoked ham or add 2 tbsp diced speck for a subtle smoke.
• Vodka Baffo: Add 2 tbsp vodka after the tomato paste; simmer 1 minute before adding passata for brightness.

Storage & Make-Ahead

Best enjoyed fresh. Leftovers keep 2–3 days in an airtight container in the refrigerator. Reheat gently over low heat with a splash of milk or pasta water to loosen. For make-ahead, prepare the tomato base (through Step 3) up to 2 days in advance; reheat, then add cream and proceed when ready to serve.

Nutrition (per serving)

Approx. 650 kcal; 59 g carbohydrates; 22 g protein; 34 g fat; 12 g saturated fat; 3 g fiber; 960 mg sodium. Estimates only; actual values vary by ingredients used.