The vegan penne al baffo are an iconic first course, famous for their velvety sauce and that characteristic pinkish color that immediately invites a taste. The technical peculiarity of this preparation lies in the perfect balance between the tomato purée (passata) and the oat cream, which together create a coating sauce that clings wonderfully to rigate penne. The name itself suggests the irresistible goodness of this sauce, which is enriched by the savory note of vegan ham sautéed separately to ensure the right texture. It’s a tasty and very quick recipe, ideal for days when you want comforting food made with plant-based ingredients. Follow my steps to achieve a flawless emulsion and a flavor that will win everyone over at the first bite!
If you like quick first courses try the zucchini carbonara, spaghetti with tuna and lemon, spaghetti with tomato and ricotta or spaghetti with zucchini cream and walnuts.
HERE you can find all my first courses.
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- Difficulty: Very easy
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing penne al baffo
- 11 oz Penne Rigate (ridged penne)
- 2/3 cup Tomato purée (passata)
- 1 onion
- 3/4 cup + 2 tbsp cup cooking cream (I used oat-based)
- 3.5 oz ham (I used vegan)
- to taste Extra virgin olive oil
- to taste Salt
- to taste Parsley
Tools
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- Padella
Preparation for making penne al baffo
Bring plenty of salted water to a boil for the pasta. Meanwhile, start the sauce base: thinly slice the onion and let it sauté in a large pan with a drizzle of extra virgin olive oil, taking care not to burn it. When the onion has softened, add the tomato purée and let it reduce for a couple of minutes over medium heat. At this point, add the cream and cook everything for about ten minutes until you have obtained a creamy, homogeneous sauce. This step is the heart of your vegan penne al baffo, where the tomato loses its acidity by gently melding with the cream.
When the water comes to a boil, add the pasta and monitor the cooking time to drain it al dente. While the penne cook, take a small pan and sauté the vegan ham cut into strips with a drizzle of oil. Let it sizzle until it becomes slightly golden; this technical detail is essential to give a decisive savory note to your tasty recipe, preventing the ham from tasting “boiled” if added directly to cold cream.
Drain the penne and transfer them straight into the pan with the pink sauce. Toss the pasta for two minutes, adding, if necessary, a small ladle of the pasta cooking water. The starch in the cooking liquid acts as a binder, allowing the cream to perfectly coat each penne. Add the sautéed vegan ham and stir well to distribute the ingredients evenly.
Only off the heat, finish with plenty of chopped fresh parsley. This step preserves the herb’s pungent aroma, which balances the sweetness of the cream and tomato. Give a final quick stir so the residual heat blends the aromas and serve immediately. Your vegan penne al baffo should be served piping hot to appreciate their silky, velvety texture that makes them unique.
Tips for a perfect result
Oat cream: This type of plant-based cream is excellent for vegan penne al baffo because it doesn’t overpower flavors with strong soy notes, keeping the sauce neutral and delicate.
Drain al dente: Remember to drain the pasta at least 2 minutes before the package time; the final sauté in the pan is what makes your tasty first course worthy of a restaurant.
Crispy ham: Don’t skip sautéing the ham in a separate pan: the Maillard reaction (browning) is what gives depth of flavor to the whole dish.
Fun variations
Saffron touch: Add a sachet of saffron dissolved in the cream for an even more vibrant color and a more refined aroma.
Vegan Parmesan: Sprinkle the finished dish with grated vegan cheese to add extra savory punch to your tasty recipe.
Freshly ground black pepper: A generous grind of black pepper at the end will enhance the notes of the vegan ham and the cream.
Storage
In the refrigerator: You can store leftover penne for 1 day in an airtight container.
Reheating in a pan: To restore creaminess to the pasta, reheat it in a pan with a tablespoon of plant milk or water, stirring until the sauce becomes fluid again.
No freezer: As with all cream-based dishes, freezing is not recommended because the sauce structure would separate once thawed.
Now it’s your turn!
Vegan penne al baffo are a hymn to simple, quick indulgence. It’s amazing how a few ingredients can create such a rich and satisfying sauce.
Do you prefer lots of parsley or do you like a pinch of chili for a spicy note? Let me know in the comments if the pink sauce turned out as creamy as you hoped and if these tasty penne will become your new go-to for quick dinners!
FAQ (Questions & Answers)
Why are they called penne al baffo?
They are called that because the sauce is so good and creamy that, when eating it, it’s inevitable to “get your mustache dirty” and lick it off so as not to waste a single drop of the sauce!
Can I use soy cream?
Certainly, soy cream is a great alternative, although oat cream often feels lighter and has a flavor more suited to this tasty recipe.
What to do if the cream dries out too much in the pan?
No worries! Always keep some pasta cooking water aside; adding a splash over high heat will immediately bring the cream back to a silky consistency.
