Penne al Baffo (Creamy Tomato-Ham Pasta)

Ingredients

• Salt
• 3 tablespoons Extra-virgin olive oil
• 1 Shallot, minced
• 2 cloves Garlic, thinly sliced
• 1 teaspoon Red-pepper flakes
• 8 ounces Sliced deli ham, cut into small squares
• 1 28-ounce can Tomato passata (purée)
• 1 pound Penne
• 3/4 cup Heavy cream
• 1/2 cup Grated Parmigiano-Reggiano, plus more for serving

Preparation

1. 1

   Bring a large pot of generously salted water to a boil. Heat the olive oil in a large skillet over medium heat, then cook the shallot, garlic and red-pepper flakes, stirring frequently, until softened but not browned, 2 to 3 minutes. Stir in the ham and cook for 1 to 2 minutes.

2. 2

   Pour the tomato purée into the skillet. Swirl 1/4 cup of the boiling pasta water in the empty can to collect the remaining purée, then pour it into the sauce. Season with salt, bring to a boil over medium-high heat, then lower to medium-low and simmer for 10 minutes.

3. 3

   Meanwhile, cook the penne in the boiling water according to the package directions until al dente, then drain thoroughly.

4. 4

   Turn the sauce heat to low and stir in the cream, cheese and salt. Add the drained penne and toss until evenly coated. Transfer to a serving dish and sprinkle with additional cheese.