Mary Berry’s pasta sauce recipe is delicious and very quick to make (Image: Getty)
Nothing is more comforting than a big bowl of pasta to warm you up on a cold evening, and making something delicious is very simple as long as you have the right .
creamy sauce takes only 15 minutes to make from scratch and is great for a simple but speedy dinner.
In her , ‘ Cooks’, she wrote: “This is my standby pasta supper – great for everyday family meals or for casual supper parties too. If you don’t have Parma ham, then Black Forest ham or Serrano ham work just as well.”
This is a flavourful meal made with parma ham, mushrooms and parmesan cheese tossed in a flavourful sauce to make it the ultimate comfort meal.
It is a no-fuss that is perfect to make during the cold autumn weather as it is cheesy, comforting and utterly delicious, plus the sauce is made in just one pan to save you some time washing up later.
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This recipe is ‘great for everyday family meals or for casual supper parties’ according to Mary Berry (Image: Getty)
How to make Mary Berry’s pasta sauce
Ingredients (serves six)
- Two tablespoons of vegetable oil
- Two packs (80g each) of parma ham
- 250g of small chestnut mushrooms
- 200g of full-fat creme franchise
- 100g of parmesan cheese
- Two tablespoons of chopped parsley
- Salt and pepper
- 350g of penne pasta
- Serve with salad and crusty bread (optional)
This is the best meal to eat in autumn at it is warm, cheesy and comforting (Image: Getty)
Method
To begin, add the pasta to a pot of boiling salted water and cook following the packet instructions.
Add the vegetable oil to a frying pan. Chop the penne ham into small pieces, add the ham to the pan and fry until crispy, then remove half of the ham and set it aside for now.
Slice the mushrooms in half and add them to the pan, then cook the mushrooms for two minutes.
Pour the creme fraiche into the pan and bring it to a boil. Grate the parmesan cheese and add it to the pan as well.
Add the rest of the parma ham, parsley and pasta into the pan and toss together so everything is coated in the sauce.
Season with salt and pepper, top with any remaining parma ham and serve with green salad and crusty bread, if you wish.