Photograph of the finished Penne al baffo

Italy · Mì penne xốt kem giăm bông Al baffo

Penne al baffo

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Macaroni Macaroni 600 g
  • Photograph of Ham Ham 480 g
  • Photograph of Fresh cream Fresh cream 480 ml
  • Photograph of Thick tomato passata Thick tomato passata 160 g
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Parmigiano cheese Parmigiano cheese 240 g
  • Photograph of Shallots Shallots 1.2
  • Photograph of Salt Salt 16 g
  • Photograph of Black pepper Black pepper 12 g

Method

  1. 1 Cut the ham into 5mm thick strips, not thin slices; thicker strips will help maintain the texture in the sauce.
  2. 2 Sauté the shallots in butter for 5 minutes, then add the ham and stir for 2 minutes.
  3. 3 Add the thick tomato sauce and fry for 3 minutes until the sauce darkens.
  4. 4 Reduce the heat to the lowest setting, then pour in the heavy cream and simmer for 3 minutes until it turns into an orange-pink sauce.
  5. 5 Boil the noodles for one minute longer than instructed, then transfer them to a pan with 80 ml of the boiling water.
  6. 6 Stir for 90 seconds, then turn off the heat and sprinkle with Parmigiano and pepper.
Start cooking