Pea and Ham Penne

A creamy pea and ham penne that is a proper midweek go-to — pancetta, sweet peas and a light tomato-and-crème-fraîche sauce, ready in well under an hour. It is quick, family-friendly and made largely from things you likely have in. Comfort food without the wait.

Why this works

• Rendering the pancetta first releases its savoury fat, the flavour base for the whole sauce.
• A splash of white wine and passata give the sauce brightness and body without heaviness.
• Crème fraîche makes it creamy and mellow while keeping it lighter than a full cream sauce.
• Cooking the pasta to just al dente means it finishes perfectly when tossed through the sauce.

Ingredient notes and swaps

• Pancetta gives the best flavour; smoked bacon lardons or cooked ham work too.
• Frozen peas are perfect here — no need for fresh.
• Crème fraîche keeps it light; mascarpone or a little double cream make it richer.
• Any short pasta — penne, fusilli or rigatoni — holds the sauce well.

Pea and Ham Penne

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One of our midweek go to recipes. If you're pressed for time this creamy Ham & Pea Penne makes a quick, family friendly supper dish.

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Prep Time 16 minutes mins

Cook Time 28 minutes mins

Total Time 44 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Italian

Calories: 1060

Ingredients Method Nutrition Notes

Ingredients

  

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• 400g Penne Pasta
• 200g Peas
• 150g Pancetta, Chopped
• 1 Red Onion, peeled and chopped finely
• 100ml Dry White Wine
• 2 Tbsp Creme Fraiche
• 100g Passata
• 3 Tbsp Oregano leaves, chopped
• 50g Parmesan, grated
• 2 Tbsp Rapeseed Oil

Method

 

1. Cook the Pancetta over a medium heat in a frying pan until fat has melted and it is just turning brown
2. Add the Red Onions and fry for 5 minutes, until softened
3. Add the White Wine and cook for a further 1 minute
4. Add the Passata and Oregano and stir thoroughly
5. Season to taste
6. Add the Creme Fraiche
7. Cover and cook for about 5 minutes
8. Add the Peas, cover, and cook for further 3 minutes
9. Add the Pasta and stir to mix thoroughly
10. Serve topped with the grated Parmesan

Nutrition

Calories: 1060kcalCarbohydrates: 75gProtein: 37gFat: 64gSaturated Fat: 23gSodium: 1930mgFiber: 11gSugar: 14g

Notes

For an extra layer of flavour, consider using smoked pancetta or adding a pinch of red pepper flakes with the passata for a subtle kick.
Ensure your pasta is al dente before combining with the sauce; it will continue to cook slightly when mixed in, preventing it from becoming mushy.
Before serving, taste and adjust seasoning. A little extra Parmesan stirred in can also boost the creaminess and flavour.

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Tips for success

• Cook the pasta to just al dente; it finishes cooking when tossed with the sauce.
• For a little kick, add smoked pancetta or a pinch of chilli flakes with the passata.
• Taste and adjust the seasoning at the end; a little extra Parmesan boosts the creaminess.

Make ahead, storage and reheating

• The sauce can be made a day ahead and gently reheated, then tossed with freshly cooked pasta. It is best eaten fresh, but leftovers keep for a day and reheat well with a splash of water.

What to serve it with

• A green salad and some garlic bread, with extra grated Parmesan and black pepper at the table.

FAQ

Can I use bacon instead of pancetta? Yes — smoked bacon lardons or cooked ham both work well.

Fresh or frozen peas? Frozen peas are ideal and go straight in.

Can I make it ahead? Make the sauce ahead; cook the pasta fresh and toss to serve.

What pasta works best? Any short shape — penne, fusilli or rigatoni all hold the sauce.

Try these next

Get the technique down in our how to cook pasta guide, travel through Italy in the Kitchen Atlas, browse the Easy Midweek collection, then cook more:

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