Penne al baffo

Ingredients

• 320 g penne (mezze penne rigate)
• 100 g cooked ham, sliced
• 300 g fresh heavy cream
• 25 g tomato passata
• parsley (as needed)
• fine salt (as needed)
• extra-virgin olive oil (as needed)
• black pepper (as needed)

Method

1. Wash, dry, and finely chop the parsley. Set aside.
2. Cut the cooked ham into thin strips.
3. Bring a pot of salted water to a boil for the pasta.
4. In a separate pan, add a drizzle of oil and the ham. Sauté for about 1 minute.
5. Add the cream and stir.
6. Add the passata, season with salt and pepper, and cook over low heat for 10 minutes.
7. Cook the pasta according to package directions.
8. Drain al dente and add directly to the sauce.
9. Adjust salt and pepper.
10. Add the chopped parsley and mix.
11. Serve hot.

Tips

• Add seasonal vegetables like peas, asparagus, spinach, or zucchini.
• You can also add shrimp, speck, or pancetta.
• If you don’t want passata, use fresh cherry tomatoes sautéed and added after the cream.