Mary Berry's speedy penne pasta dish, featuring Parma ham and pimento, can be on the table in under 30 minutes, making it an ideal choice for busy weeknight family dinners. The recipe, which serves four and contains no eggs or nuts, has received excellent feedback from home cooks.
Simple Ingredients, Big Flavour
The dish combines crispy Parma ham, red peppers, and fresh herbs for a flavourful yet low-effort meal. Mary suggests using the full packet of Parma ham, typically six to seven slices, and recommends substituting with streaky bacon or ham if preferred. To save even more time, kitchen scissors can be used to snip the spring onions.
Recipe Details
Ingredients:
- 275g penne pasta
- Six to seven slices Parma ham, cut into small pieces
- One tbsp olive oil
- Four spring onions, finely chopped
- 150g roasted red peppers in oil from a jar, drained and chopped
- One large garlic clove, crushed
- 200g crème fraiche
- One 30g packet flat-leaf parsley, leaves roughly chopped
- One 30g packet basil, leaves roughly chopped
- 30g Parmesan, finely grated
- Salt and freshly ground black pepper
Method
Cook the pasta in boiling salted water according to packet instructions, then drain and reserve some pasta water. In a large frying pan over high heat, fry the Parma ham for a few minutes until crispy, then remove with a slotted spoon and set aside.
Add oil to the pan with spring onions, peppers, and garlic, frying for two minutes. Stir in the crème fraîche and bring to the boil. Fold in the drained pasta, half the crispy ham, most of the herbs, and seasoning. Stir until piping hot, then mix in the Parmesan, adding reserved pasta water if the sauce is too thick. Sprinkle the remaining ham and herbs on top before serving.
