Penne Maito

A luxuriously rich, French-inspired penne where butter and Parmigiano Reggiano transform simple tomato passata into a silky, velvety sauce. This is pasta as haute cuisine — deceptively simple, absolutely unforgettable.

Amount	Ingredient
12 oz (360 g)	Penne lisce (smooth penne)
3½ cups (800 g)	Tomato passata
8 oz (240 g)	Parmigiano Reggiano DOP (24-month aged), freshly grated
2 sticks / 1 cup (240 g)	Very cold unsalted butter, preferably Normandy
20 g	Fresh basil
To taste	Salt
To taste	Black pepper

🥘 Equipment

• Large pot (6-qt) for pasta
• Wide stainless steel pan or sauté pan
• Box grater or Microplane (for Parmesan)
• Colander
• Wooden spoon or silicone spatula

📋 Preparation

Step 1: Simmer the Passata

Pour the tomato passata into a wide stainless steel pan. Season with salt and pepper. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.

Step 2: Mount with Butter (Beurre Monté Style)

Take the butter straight from the fridge and cut it into small cubes. Add the cubes to the simmering sauce and stir continuously until fully melted. Reduce the heat to low and continue cooking for 30 minutes, stirring regularly. The sauce should become smooth, silky, and deeply concentrated.

Step 3: Cook the Pasta

Meanwhile, bring a large pot of generously salted water to a boil. Cook the penne until al dente — about 8 minutes (or 1 minute less than package directions). Reserve a ladle of pasta water before draining.

Step 4: Combine and Emulsify

Drain the pasta directly into the sauce pan. Add a ladle of reserved pasta water and toss to combine. Remove the pan from the heat.

Tear the fresh basil by hand and stir it in.

Step 5: Mantecare (The Emulsification)

Add the freshly grated Parmigiano Reggiano in batches, stirring vigorously between each addition. This technique — mantecare — creates a creamy, clingy emulsion that wraps every piece of penne in silky richness.

Step 6: Serve

Plate immediately. Spoon extra sauce over each serving and garnish with fresh basil leaves. Serve hot.

👨‍🍳 Chef's Tips

• Butter temperature matters: The butter must be very cold when it goes into the hot passata. This slow, gradual melting prevents the emulsion from breaking and gives the sauce its characteristic silkiness.
• Normandy butter: If you can find it, Normandy butter's higher fat content (82%+) and cultured tang elevate this dish. European-style butter (Plugrá, Kerrygold) is an excellent substitute.
• Passata, not crushed tomatoes: Passata is smooth, seedless, and perfectly uniform — essential for the velvety texture this dish demands. Do not substitute with crushed or diced tomatoes.
• 24-month aged Parmigiano: The extra aging means less moisture and more umami crystals. Grate it fresh — pre-grated cheese will clump and won't emulsify properly.
• Penne lisce: Smooth penne is traditional here. The ridges of penne rigate can make the sauce texture less uniform. If you only have rigate, it will still be delicious.

❌ Common Mistakes

Mistake	Why	Fix
Using room-temperature butter	Emulsifies too fast, sauce turns greasy	Keep butter refrigerated until the moment you add it
Rushing the passata simmer	Sauce tastes raw and acidic	The full 20-minute simmer is non-negotiable — it concentrates and sweetens
Adding cheese off-heat without pasta water	Cheese clumps, sauce breaks	Always use the residual heat + starchy water for proper mantecare
Skipping the 30-minute butter simmer	Sauce is thin, flavors haven't melded	The slow simmer is what creates the silky, almost creamy texture
Pre-shredded Parmesan	Contains anti-caking agents that prevent smooth emulsification	Always grate from a block

💡 Variations

• Penne alla Maitó with Shrimp: Sear 12 oz (340 g) of large shrimp in a splash of olive oil and add them to the sauce just before mantecare.
• Herb-Infused: Add a sprig of fresh thyme and a bay leaf to the passata during the initial simmer. Remove before adding butter.
• Spicy Maitó: Add ½ teaspoon of red pepper flakes with the passata for a gentle heat that cuts through the richness.
• Vegetable Boost: Stir in 1 cup of blanched peas or sautéed zucchini ribbons just before serving.

❄️ Storage

Refrigerate in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water or milk, stirring constantly — the sauce may separate if microwaved.

🍷 Wine Pairing

• Chardonnay (white Burgundy) — the richness mirrors the butter; look for Meursault or a well-oaked Sonoma
• Franciacorta Satèn — creamy, elegant bubbles cut through the fat beautifully
• Barbera d'Alba — lively acidity handles the tomato without overpowering the butter
• Pinot Nero (Alto Adige) — light, earthy red that lets the Parmigiano shine

🍺 Beer Pairing

• Belgian Tripel — malty, slightly spicy, handles the richness
• Extra Pale Ale — clean bitterness balances the butter
• Pilsner Urquell — crisp, dry finish refreshes the palate between bites

📊 Nutrition (per serving)

Calories	Protein	Fat	Carbs	Fiber
1040	28 g	68 g	78 g	5 g

🔗 Related Recipes

• Most Delicious Lasagna (#08)
• Baked Feta Pasta (#10)
• Creamy Garlic Penne (#123)
• Cacio e Pepe Cheese Balls (#78)
• Fettuccine Alfredo (#126)

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.