Empty My Fridge
Penne al baffo
Ingredients
- Penne3 ¼ cups
- Ham · sliced cooked finely chopped3 ½ oz
- Heavy cream1 ¼ cups
- Tomato2 tbsp
- Parsleyto taste
- Saltto taste
- Olive oilas needed
- Black pepperto taste
Instructions
- Finely chop the parsley and set it aside.
- Cut the ham into small pieces and sauté it in a pan with a drizzle of olive oil for a few minutes.
- Add the heavy cream, then stir in the tomato purée. Simmer over low heat for 10 minutes.
- Meanwhile, cook the mezze penne in boiling salted water. Drain them a couple of minutes before they are fully cooked.
- Transfer the pasta to the sauce and finish cooking it there, adding a little pasta water if needed.
- Turn off the heat, stir in a drizzle of olive oil and some black pepper, then plate and top with the chopped parsley.
Summarized from GialloZafferano's video. Watch it for the details.
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