Mary Berry's Parma ham and pimento penne is a quick, family-friendly pasta dish that can be on the table in under 30 minutes. Ideal for busy weeknights, this recipe requires minimal effort while delivering maximum flavor. It serves four and contains no eggs or nuts.
A Simple Yet Flavorful Dish
The recipe combines crispy Parma ham, roasted red peppers, and fresh herbs, earning praise from home cooks. Mary recommends using the entire packet of Parma ham, which typically contains six to seven slices. For those who prefer an alternative, thinly sliced streaky bacon or regular ham can be substituted. To save time, kitchen scissors can be used to snip the spring onions.
Ingredients and Method
Ingredients include 275g penne pasta, six to seven slices of Parma ham, one tablespoon olive oil, four finely chopped spring onions, 150g roasted red peppers from a jar (drained and chopped), one crushed garlic clove, 200g crème fraîche, one 30g packet each of flat-leaf parsley and basil (leaves roughly chopped), 30g finely grated Parmesan, and salt and pepper to taste.
Cook the pasta in boiling salted water according to package directions, then drain and reserve some pasta water. In a large frying pan over high heat, fry the Parma ham until crispy, then 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 a boil. Add the drained pasta, half the crispy ham, most of the herbs, and seasoning, stirring until heated through. Mix in the Parmesan, adding a splash of reserved pasta water if the sauce needs loosening. Finish by sprinkling the remaining ham and herbs on top before serving.
