This delicious Mary Berry Romano Pepper and Herb Penne is a quick and creamy pasta dish that’s perfect for a busy weeknight. With crispy Parma ham and fresh herbs, it’s simple to make and easily adaptable with ingredients you already have in your kitchen. A comforting, flavour-packed meal in no time!
This Romano Pepper and Herb Penne Recipe Is From Quick Cooking Cookbook by Mary Berry
Ingredients Needed
- 275g penne pasta
- 6–7 slices Parma ham, snipped into small pieces
- 1 tbsp olive oil
- 4 spring onions, chopped
- 150g roasted red peppers in oil (from a jar), drained and chopped
- 1 large garlic clove, crushed
- 200g full-fat crème fraîche
- 30g flat-leaf parsley, roughly chopped
- 30g basil, roughly chopped
- 30g Parmesan, finely grated
How To Make Romano Pepper and Herb Penne
- Cook the pasta: Cook the penne in a large pan of salted boiling water, according to the packet instructions. Drain, saving a little of the cooking water for later.
- Crisp the Parma ham: In a large frying pan, heat the olive oil over high heat. Add the Parma ham and fry for a few minutes until crispy. Remove with a slotted spoon and set aside.
- Prepare the sauce: Add the spring onions, roasted red peppers, and crushed garlic to the pan, and stir-fry for 2 minutes.
- Add the crème fraîche: Stir in the crème fraîche and bring to a simmer. Once simmering, add the cooked pasta, half of the crispy ham, most of the herbs, and season with salt and pepper. Toss everything together for a few minutes.
- Finish the dish: Stir in the Parmesan. If the sauce is too thick, add a splash of the reserved cooking water.
- Serve: Serve the pasta with the remaining crispy Parma ham and sprinkle over the rest of the herbs.
Recipe Tips
- Use fresh herbs for the best flavour: Fresh parsley and basil make a huge difference in this dish, so don’t skip them. They add a vibrant taste that dried herbs can’t replicate.
- Crisp the Parma ham properly: Make sure the Parma ham is cooked until crispy. This will add a lovely crunch and a rich flavour to your pasta.
- Reserve pasta cooking water: Don’t forget to save some pasta water before draining. It helps to adjust the sauce’s consistency, making it smoother and creamier.
- Adjust sauce thickness: If the sauce is too thick, simply add a splash of the reserved pasta water or a little extra crème fraîche to loosen it up.
- Mix the pasta gently: Toss the pasta and sauce carefully so the ingredients stay evenly distributed and the crispy Parma ham doesn’t lose its texture.
How To Store & Reheat Leftovers
- Refrigerate: Place leftovers romano pepper and herb penne in an airtight container and refrigerate for up to 3 days.
- Freeze: Transfer leftovers romano pepper and herb penne to a freezer-safe container or bag. Freeze for up to 2 months. To thaw, leave it in the fridge overnight before reheating.
- Reheating: Reheat leftovers romano pepper and herb penne in the oven at 350°F for 10 minutes covered with foil, in the microwave for 2–3 minutes stirring halfway, or on the stove with a splash of water or crème fraîche over medium heat until warm.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 202 kcal
- Total Fat: 9.2 g
- Saturated Fat: 2.3 g
- Cholesterol: 5 mg
- Sodium: 109 mg
- Potassium: 126 mg
- Total Carbohydrate: 21 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 6 g
Try More Mary Berry Recipes:
Mary Berry Romano Pepper and Herb Penne
Description
This delicious Mary Berry Romano Pepper and Herb Penne is a quick and creamy pasta dish that’s perfect for a busy weeknight. With crispy Parma ham and fresh herbs, it’s simple to make and easily adaptable with ingredients you already have in your kitchen. A comforting, flavour-packed meal in no time!
Ingredients
Instructions
- Cook the pasta: Cook the penne in a large pan of salted boiling water, according to the packet instructions. Drain, saving a little of the cooking water for later.
- Crisp the Parma ham: In a large frying pan, heat the olive oil over high heat. Add the Parma ham and fry for a few minutes until crispy. Remove with a slotted spoon and set aside.
- Prepare the sauce: Add the spring onions, roasted red peppers, and crushed garlic to the pan, and stir-fry for 2 minutes.
- Add the crème fraîche: Stir in the crème fraîche and bring to a simmer. Once simmering, add the cooked pasta, half of the crispy ham, most of the herbs, and season with salt and pepper. Toss everything together for a few minutes.
- Finish the dish: Stir in the Parmesan. If the sauce is too thick, add a splash of the reserved cooking water.
- Serve: Serve the pasta with the remaining crispy Parma ham and sprinkle over the rest of the herbs.
Notes
- Use fresh herbs for the best flavour: Fresh parsley and basil make a huge difference in this dish, so don’t skip them. They add a vibrant taste that dried herbs can’t replicate.
- Crisp the Parma ham properly: Make sure the Parma ham is cooked until crispy. This will add a lovely crunch and a rich flavour to your pasta.
- Reserve pasta cooking water: Don’t forget to save some pasta water before draining. It helps to adjust the sauce’s consistency, making it smoother and creamier.
- Adjust sauce thickness: If the sauce is too thick, simply add a splash of the reserved pasta water or a little extra crème fraîche to loosen it up.
- Mix the pasta gently: Toss the pasta and sauce carefully so the ingredients stay evenly distributed and the crispy Parma ham doesn’t lose its texture.
Mary Berry Romano Pepper and Herb Penne