Fettuccine with Mushroom, Ham and Rose Sauce

1 lb dry fettuccine pasta

¼ cup butter

½ cup finely diced onion

3 cloves garlic, minced

6 slices ham, chopped

1 lb fresh sliced mushrooms

2 tsp dried oregano

2 tsp dried basil

2 tsp dried parsley

1 tsp crushed red pepper

1 cup spaghetti sauce

½ cup heavy whipping cream

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large saute pan, melt the butter over medium heat. Add the onion and garlic and cook until softened. Stir in the sliced mushrooms and the oregano, basil and parsley [the original recipe doesn’t say when to put in the crushed red pepper so I added them here]. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Add the ham pieces and cook for another 4 to 5 minutes.

Pour in the heavy cream and bring to a boil. Slowly stir in the spaghetti sauce, blending it into the cream. Cook, stirring occasionally, until the sauce has reduced by a third and is thick.

Place fettuccini on plates and ladle even portions of sauce over top.

Print Options:

Fettuccine with Mushroom, Ham and Rose Sauce