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Home » Meat Pasta Dishes » Creamy Ham and Tomato Penne al Baffo

March 25, 2021

Creamy Ham and Tomato Penne al Baffo

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Creamy ham and tomato penne al baffo

Creamy ham and tomato penne is a perfect weeknight pasta recipe. Not only is this dish super creamy and full of flavour but, it’s fast and easy to make. In fact, you can have it on the table in the time it takes to boil the water and cook your pasta! Known as penne al baffo here in Italy, this is a great recipe to use up leftover holiday ham.

creamy ham and tomato penne al baffo

Penne al Baffo.

Italians call this pasta recipe penne al baffo. Al baffo is an abbreviation of the expression ‘da leccarsi i baffi’ meaning ‘so good you’ll lick your whiskers’. It’s kind of the Italian equivalent of finger lickin’ good! And, I have to say this dish deserves its name. Even though its made wth just a few staple ingredients, this creamy ham and tomato penne is definitely finger lickin good!

creamy ham and tomato penne al baffo

A little penne al baffo history.

Penne al baffo is not an old traditional recipe. It’s a retro dish from the 70s and 80s, when pasta sauces with cream and tomatoes were in vogue in Italy. However, this recipe is very popular nowadays too.

ingredients for penne al baffo on marble table
Gather your ingredients.

Another similar recipe is penne alla vodka, which also has tomatoes and cream. But, has pancetta instead of ham and peperoncino (red chili pepper) for a bit of a kick. Of course, you can add some peperoncino to penne al baffo as well.

sliced shallots, chopped ham, chopped parsley, heavy cream and tomato passata in separate white bowls
Prepare your ingredients.

Some Italian food traditionalists look on pasta with tomatoes and cream as an unthinkable fusion of two Italian cuisines, namely from the North and from the South. In the south, tomatoes are a staple ingredient and would never be mixed with cream. Whereas, they use cream a lot in the North but tomatoes are less traditional!

sliced shallots with olive oil in Dutch oven
Sauté the shallots/onions in olive oil.

The ham

One of the few ingredients needed for this recipe is cooked ham. You can either use ready cut ham slices or a thicker piece of ham. I prefer the latter. So, this is a great recipe for when you have leftover ham from holiday meals like Easter, Thanksgiving or Christmas. Here in Italy, we can buy unsliced ham either in small blocks or the end of a ham. This is what’s left from a whole ham after the rest has been cut for slices. It’s usually very good and perfect for pasta recipes.

pieces of ham in Dutch oven with shallots
Add the ham and cook until it browns slightly.

The tomatoes.

When it comes to the tomatoes, normally I would say fresh is best, especially if you can get hold of San Marzano tomatoes. However, a good quality or homemade passata (tomato puree) is perfect for this dish. In fact, most recipes for this creamy ham and tomato penne call for passata. Penne al baffo is a simple family meal dish made with pantry staples and little effort. You can find passata (homemade or store bought) in every Italian larder. Using it makes meal prep a lot faster than when using fresh tomatoes.

tomato passata added to ham in Dutch oven
Add the tomato passata

The pasta.

As I’m sure you can imagine, the go to and most popular pasta for this recipe is penne. I used penne rigate which means grooved penne. I like this kind of pasta because the grooves help the sauce adhere to the pasta. But, you can also use penne lisce (smooth penne). I’ve also seen this recipe made with fusilli.

Mix everything together and simmer for 10 minutes

My penne was made by La Molisana a pasta maker located in Molise, Italy’s second smallest region. They produce a range of bronze extruded pasta made with 100% Italian grains which I really like (just my opinion!) They also make gluten free pasta for those on a gluten free diet.

Pour in the cream, mix again and simmer for 5 minutes.

Other ingredients for penne al baffo

Apart from the tomatoes, the pasta and the cooked ham, this recipe has just a couple of other ingredients. I used shallots. But, you can use normal onions. I think yellow/brown or white onions are preferable as red onions can affect the colour of the sauce. I’ve seen recipes for this creamy ham and tomato penne that don’t include onions, so they can be left out if you prefer.

penne rigate from La Molisana

The other main ingredient is cream. Here in Italy, we have a long-life heavy cream called panna da cucina. This is typically used for cooking. It has less fat than whipping cream (panna da montare) and is actually thicker than whipping cream or heavy cream.

Cook the pasta and add it to the sauce.

We use panna da cucina a lot in savoury dishes and that’s what I put in my penne al baffo. Fresh single cream works well too. But, you may need to simmer the sauce a little longer to thicken it as fresh cream is more liquid.

ready to serve creamy ham and tomato penne al baffo
Sprinkle with fresh parsley and serve.

Variations and substitutions.

In Northern Italy, they make penne al baffo with speck or prosciutto crudo. There are also versions with guanciale or pancetta. Some Italians make this recipe with seafood instead of meat. Most popular of the seafood versions are with shrimps or with canned tuna. But, I’ve come across recipes that include calamari or other seafood. Veggies are sometimes included too. The most common are zucchini, mushrooms or peas!

creamy ham and tomato penne al baffo

So, this is really a recipe you can easily make your own. I’ve not yet made it any other way but would like to try it with shrimps. I’m sure it’s yummy too!

If you do try this creamy ham and tomato penne, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

Save this recipe for later?

If you want to save this recipe for later, you can print it, bookmark this page or save it to Pinterest.

Creamy ham and tomato penne al baffo

Other pasta recipes which are great for leftover ham.

  1. Pasta alla Papalina from Rome
  2. Tagliolini au gratin from Venice
  3. Neapolitan baked ziti with ham
  4. Penne alla Valdostana from The Aosta Valley

Want to know more about my life in Italy? Why not subscribe to my newsletter? New subscribers get a free series of recipe e-books too!

creamy ham and tomato penne al baffo

Creamy Ham and Tomato Penne al Baffo

Jacqueline De Bono
Creamy ham and tomato penne al baffo is a perfect weeknight pasta recipe. It's so fast and easy to make you can have it on the table in the time it takes to boil the water and cook your pasta! A great recipe for leftover holiday ham #albaffo
5 from 18 votes
Print Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian, Mediterranean
Servings 4
Calories 755 kcal

Ingredients
  

  • 400 g penne pasta (14oz) or other pasta tubes
  • 200 g cooked ham (7oz) cut into small pieces
  • 250 g tomato passata (9oz)
  • 250 g heavy cream (9oz)
  • 2-3 tbsp extra virgin olive oil.
  • 1-2 shallots or a normal onion peeled and sliced
  • 1 handful fresh parsley chopped
  • salt for pasta and to taste
  • freshly ground black pepper to taste

Instructions
 

Prepare the ingredients.

  • Put a large pot of water to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cut the ham into small strips or juliennes. Peel and finely chop the shallots. wash and chop the parsley.

Make the sauce.

  • Sauté the sliced shallot gently in olive oil until it starts to soften. Add the ham pieces and sauté them for a minute or two over a slightly higher heat, until they beginto brown ever so slightly around the edges. Add the passata and simmer gently until it starts to thicken (about 10 minutes). Add salt to taste.
  • Add the cream and mix it with the rest of the sauce. Let the sauce simmer for 4-5 minutes until the cream and tomato have reduced into a lovely coral coloured sauce.

Finish and serve.

  • Cook the pasta slightly less than al dente according to the instructions on the packet. Save a little of the pasta cooking water and drain the pasta.
  • Add the pasta to the sauce along with ½ a ladleful of the pasta water. Turn up the heat and let the pasta simmer in the sauce for a minute or two. Mix constantly, until the sauce has reduced enough to coat the pasta well. Add the chopped parsley and serve immediately, with freshly ground black pepper and a sprinkling of extra parsley.

Notes

Some Italians make penne al baffo with more cream than passata. I like equal amounts of the two, but you can adjust quantities to suit your taste. Check out the text above for variations of this dish.
Keyword authentic Italian pasta recipe, cream, ham, pasta al baffo, penne

Pin for later.

creamy ham and tomato penne al baffo

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my autumn/winter pasta recipes cookbook!?

Filed Under: Meat Pasta Dishes Tagged With: ham, penne

Reader Interactions

Comments

  1. Ashley says

    April 21, 2022 at 5:40 am

    I was looking something different to use some leftover ham from Easter and tried this. I did have to sub out the pasta for fusilli because that is what I had in the pantry. It was delicious and I will definitely make it again.

    Reply
  2. Moop Brown says

    April 05, 2021 at 6:47 am

    I’m not used to making pasta with ham but really appreciate how easy to understand and make this tasty-looking recipe seems. Definitely want to try- thanks!

    Reply
  3. Veronika Sykorova says

    April 05, 2021 at 2:45 am

    Made this pasta for lunch today and just had leftovers for dinner. So good, highly recommended!

    Reply
  4. Elaine says

    April 04, 2021 at 5:57 pm

    One of my favorite pasta recipes to make over the week! I love using fusilli though – there is just something special about it!

    Reply
  5. Veronika says

    April 03, 2021 at 5:44 pm

    Love all the flavors you put together in this recipe! I’m going to make it next week and will let you know how it came out!

    Reply
  6. Jenny says

    April 01, 2021 at 4:42 pm

    I love everything about this pasta, the flavors are beautiful! We made it last night for a late dinner, and it was easy and delicious. I will make it again. Thanks so much!

    Reply
    • Jacqui says

      April 02, 2021 at 8:31 am

      So pleased to hear this penne al baffo was a hit Jenny. I make it quite often, so easy and quick!

      Reply
  7. LaRena Fry says

    March 31, 2021 at 4:23 am

    I love all the versatility of pasta. I love all the unique recipes that you share. I am always waiting to see what you create next.

    Reply
    • Jacqui says

      April 02, 2021 at 8:33 am

      Thrilled to hear you like the recipes I post. Yes pasta really is so versatile and the Italians make and serve it in so so many delicious ways!

      Reply
  8. Marta says

    March 31, 2021 at 3:19 am

    This recipe reminds me of our time in Europe. So many dishes used the ham-pasta combination. Your recipe has great flavor and balance.
    Thank you for sharing.

    Reply
    • Jacqui says

      April 02, 2021 at 8:35 am

      Thanks Marta, Yes Italians use ham and pasta together in lots of different ways. What’s great is that mostly these recipes are easy and quick to make because the ham doesn’t really need cooking!Perfect for family and weeknight meals!

      Reply
  9. Beth says

    March 31, 2021 at 2:28 am

    This is perfect timing, as I am collecting recipes for the leftovers from the Easter ham I’ll be serving. The recipe is simple enough that I can see that the flavor of the ham will shine through. Yum.

    Reply
  10. Angela says

    March 30, 2021 at 9:16 pm

    What a lovely recipe. I am saving this to make next week when I know I will have leftover ham from our Easter dinner. A perfect pasta dish to make with that!

    Reply
  11. FOODHEAL says

    March 30, 2021 at 9:09 pm

    I like the idea of “licking the whiskers”. This recipe looks rich and comforting, a meal to take a good workout!

    Reply
  12. Deborah says

    March 30, 2021 at 7:56 pm

    Thanks for sharing this retro recipe! I never considered ham in a creamy tomato dish. I’ll have to give this a try after our Easter dinner this year. Thanks for sharing.

    Reply
  13. Nisha says

    March 30, 2021 at 4:33 pm

    This is a wonderful recipe and can’t wait to try it out. I have never tried mixing tomato and cream in pasta sauce and looks delicious. I like using penne with grooves as well as the sauce is better absorbed. Lovely share!

    Reply
  14. Farrukh Aziz says

    March 30, 2021 at 3:10 pm

    This pasta was the star of the dinner! I substituted the ham with turkey ham, and it was so delicious!

    Reply
  15. Newbie In The Kitchen says

    March 30, 2021 at 9:51 am

    I love making retro dishes, and this pasta dish looks delicious and really easy to make. I have left over ham so this is what’s cooking tonight!

    Reply
  16. Katherine says

    March 26, 2021 at 5:25 pm

    What a great, easy midweek dinner! Perfect for the whole family.

    Reply
  17. Michelle says

    March 26, 2021 at 5:12 pm

    Can’t wait to make this with our leftover Easter ham! This pasta looks so creamy and flavourful!

    Reply
  18. Jen says

    March 26, 2021 at 4:56 pm

    This will be the perfect way to use up leftover ham after Easter. Pinning! Looks delicious!

    Reply
  19. Shanna says

    March 26, 2021 at 4:37 pm

    This was such a delicious recipe. The contrast of the ham and sauce was amazing.

    Reply
  20. Kechi says

    March 26, 2021 at 4:20 pm

    Am drooling and am surely making this yummy penne pasta recipe this weekend! Can I sub ham? Thinking of using Chicken.

    Reply
    • Jacqui says

      March 26, 2021 at 4:30 pm

      Hi Kechi, yes you could use chicken but even better would be shrimps if you like seafood or just mushrooms for a veggie version!

      Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More

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