Penne al Baffo Recipe - Chisel & Fork (2024)

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.

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 differentflavors.
• Whilehamis 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 fromheavy 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

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

If you’ve tried this penne al baffo recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

More Pasta Recipes