Mary Berry Romano Pepper and Herb Penne

I made this on one of those what-do-I-have-left-in-the-fridge nights… and ended up eating it standing by the stove, straight out of the pan. No regrets. It’s the kind of pasta dish that feels indulgent but doesn’t take more than 20 minutes to pull together—especially when you’ve got a jar of roasted peppers lurking at the back of the cupboard and a packet of Parma ham that didn’t make it onto a charcuterie board (oops).

The herbs really wake everything up. And that crème fraîche? Smooth as anything without feeling too rich. If you want something quick that still feels like you’ve made an effort, this is it.

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THE SECRET BEHIND THIS BAKE

• Jarred roasted peppers = instant depth – No roasting needed, just chop and stir.
• Crispy Parma ham – Adds a salty crunch you didn’t know you needed in creamy pasta.
• Fresh herbs – Don’t skip them. The parsley and basil make this sing.
• Crème fraîche over cream – Tangy, lighter, and way easier to mix in without splitting.

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INGREDIENTS + WHY THEY MATTER

• Penne pasta (275g) – Tubes catch the sauce beautifully. Rigatoni also works.
• Parma ham (6–7 slices) – Crisped in the pan. I tried prosciutto too—less crispy, still tasty.
• Olive oil (1 tbsp) – Helps that ham crisp without drying out.
• Spring onions (4) – Sweeter than regular onion, they keep the dish light.
• Roasted red peppers (150g) – Bring smokiness and colour. Jarred is perfect here.
• Garlic (1 clove) – Just one, but don’t skip it. Adds savoury depth.
• Crème fraîche (200g) – Tangy and creamy, no faffing with reduction.
• Flat-leaf parsley + basil (30g each) – Rough chop, don’t go too fine. Adds texture.
• Parmesan (30g) – Stirred in at the end for that salty, cheesy finish.

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MAKING IT YOURS (WITHOUT RUINING IT)

• No Parma ham? – Use crispy pancetta or even streaky bacon. Veggie? Try crispy mushrooms or roasted aubergine.
• Lighter option – Use half-fat crème fraîche—it still works, just slightly less creamy.
• Swap the herbs – Can’t find basil? A handful of rocket stirred through at the end is lovely too.
• Make it spicy – A pinch of chilli flakes in with the garlic gives it a kick.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Ham turned chewy	Heat wasn’t high enough	Fry in a hot pan until really crisp
Sauce too thick	Didn’t save pasta water	Add a splash just before serving
Herbs wilted and dull	Added too early	Stir in just at the end
Peppers tasted bland	Didn’t drain oil properly	Drain well or pat with paper towel

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HOW TO MAKE MARY BERRY’S ROMANO PEPPER AND HERB PENNE

1. Cook the penne
Boil in salted water until just al dente. Drain and save a cup of the cooking water.

2. Crisp the Parma ham
In a large frying pan, heat olive oil and fry snipped Parma ham until golden and crisp. Set aside on a plate.

3. Start the sauce
In the same pan, add chopped spring onions, roasted red peppers, and garlic. Fry for 2 minutes until soft.

4. Add the crème fraîche
Stir in and bring to a gentle simmer. Toss in the cooked penne, half the crispy ham, and most of the herbs. Season well.

5. Stir in Parmesan
Add the cheese and mix. If it looks thick, loosen with a splash of pasta water.

6. Serve
Top with the rest of the crispy ham and sprinkle over the remaining herbs. Serve immediately.

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TIPS FROM MY KITCHEN

• I always fry the ham first—it crisps better in a clean pan.
• If my crème fraîche looks too cold, I let it sit out for 10 minutes before using—it blends more easily.
• I chop the roasted peppers quite chunky—adds a bit of bite to the creamy sauce.
• Keep a lemon on hand—a tiny squeeze can brighten the whole dish.

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STORAGE + SERVING

Fridge: Keeps for up to 3 days in an airtight container.
Freeze: Yes, for up to 2 months—though the sauce may split a little when reheated.
Reheat: Microwave gently or reheat on the stove with a splash of crème fraîche or water.
Serve with: Green salad, garlic bread, or just a fork.

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FREQUENTLY ASKED QUESTIONS

Q: Can I make this vegetarian?
A: Absolutely. Leave out the ham and add roasted courgette or aubergine for texture.

Q: Will dried herbs work?
A: Not really. This dish needs the brightness of fresh. If you must, use them only in the sauce—not as garnish.

Q: Can I prep this ahead?
A: You can make the sauce and pasta separately, then toss together and reheat just before serving.

Q: Is it spicy?
A: Nope, it’s super mild. Add chilli flakes if you want heat.

Try More Recipes:

• Mary Berry Lemon Pepper Cod
• Mary Berry Chicken, Spinach and Tomato Lasagne
• Mary Berry Sticky Chicken