Penne with a mustache

Penne with a mustache Today's Recipe of the day is Penne al baffo! A creamy, tasty and very quick to prepare first course. The cream and tomato puree blend together in an irresistible sauce, perfect for a family lunch or a dinner with friends. And yes, it really is one of those recipes… to lick your lips!   Preparation and cooking time

• Preparation : 10 minutes
• Cooking time : 15 minutes
• Difficulty : Easy
• Serves : 4 people
• Calories : 425 kcal per serving

  Ingredients

• 200 g of penne rigate
• 150 g of fresh liquid cream
• 90 g cooked ham (a thick slice)
• 4 tablespoons of tomato puree
• 1/2 onion
• Chopped parsley to taste
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste

  Bonus Ingredient Pair this dish with a glass of Pinot Grigio , a fresh and delicate white wine that will enhance the creaminess of the cream and the sweetness of the ham.   Preparation

1. Prepare the ingredients
   • Place a pot of salted water on the stove and bring it to the boil to cook the pasta.
   • Cut the onion in half, peel it and chop it finely.
   • Dice the cooked ham.
2. Sautéed onion and ham
   • In a large pan, heat a drizzle of extra virgin olive oil and sauté the onion over low heat.
   • Add the diced cooked ham and let them brown for a few minutes, stirring often.
3. Prepare the sauce
   • Pour the fresh cream into the pan and mix well.
   • Add the tomato puree and mix everything until you obtain a pink sauce.
   • Season with salt and pepper and cook over low heat for about 5 minutes.
4. Cook the pasta
   • Throw the penne into boiling water and cook them al dente.
   • Before draining the pasta, remove a ladle of cooking water and add it to the sauce to make it creamier.
5. Stir the pasta
   • Drain the penne and pour them into the pan with the sauce.
   • Stir over medium heat, adding chopped parsley for a fresh, fragrant note.
6. Plate and serve
   • Plate the penne and garnish with a generous spoonful of pink sauce.
   • Serve immediately, piping hot!

  Suggestions for an alternative version

• Seafood variation : replace the cooked ham with smoked salmon cubes or shelled prawns.
• Vegetarian option : omit the ham and add diced courgettes, peas or sautéed mushrooms.
• Cheeses : For an extra touch, sprinkle with grated Parmigiano Reggiano before serving.