MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Penne Al Baffo (Creamy Tomato-Ham Pasta)
Categories: Pork, Pasta, Vegetables, Dairy, Cheese
Yield: 4 servings

Salt
3 tb Extra-virgin olive oil
1 Shallot, minced
2 cl Garlic; thin sliced
1 ts Red-pepper flakes
8 oz Sliced deli ham; in little
- squares
28 oz Can tomato passata (puree)
1 lb Penne pasta
3/4 c Heavy cream
1/2 c Grated Parmigiano Reggiano;
- more as garnish

Bring a large pot of salted water to a boil. Add the
olive oil to a large skillet and heat over medium. Add
the shallot, garlic and red-pepper flakes. Cook,
stirring often, until shallots and garlic soften but are
not yet brown, 2 to 3 minutes. Add the ham and stir to
coat, 1 to 2 minutes.

Add the tomato puree. Add 1/4 cup of the boiling salted
water from the pot to the can, stir to loosen any purée,
then add the liquid to the pan. Season the sauce with
salt. Increase the heat to medium-high and bring it to a
boil, and then reduce the heat to medium-low and simmer
for 10 minutes.

While the sauce simmers, cook the pasta in the boiling

water according to package instructions until al dente;
drain well.

Reduce the heat to low and then add the cream, cheese
and salt; stir to combine. Add the drained pasta, and
toss to coat. Transfer pasta to a serving dish and top
with more cheese.

By: Anna Francese Gass

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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