304 Ratings
  • 5 Rating Star 227
  • 4 Rating Star 52
  • 3 Rating Star 17
  • 2 Rating Star 5
  • 1 Rating Star 3

Thick, creamy, and oooh so heavenly. Not your everyday pasta dish!

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • 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.

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  • 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. 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 and crushed red pepper 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.

Nutrition Facts

477.86 calories; 11.86 g protein; 53.23 g carbohydrates; 24.76 g fat; 77.01 mg cholesterol; 191.6 mg sodium.Full Nutrition


Reviews (227)

Read All Reviews

Most helpful positive review

LORNA MB
03/15/2004
I just finished making this dish and wow it was great. I was worried that it would be a little bland but once the sauce simmered down it was just right. We're garlic lovers in our family so I added one more clove I also added 1/2 a chopped green pepper. I cut back on the butter and used 3/4 cup 10% cream and 3/4 cup milk to cut back the fat content of the recipe. It was still great and the sauce was thick enough. I think next time I might add a little parmesan or mozzerella cheese to it just before taking the sauce off the stove.
(66)

Most helpful critical review

Anonymous
05/25/2004
I'm sorry usually I like recipes like this but this was not a winner for us... Everything tasted fine until we added the heavy cream which really dominated the taste. The fettucine was hard the sauce too creamy and not enough spaghetti sauce. I originally thought how I would do it different next time and then the more I thought about it the more I decided there would be no next time. Sorry.
(2)
304 Ratings
  • 5 Rating Star 227
  • 4 Rating Star 52
  • 3 Rating Star 17
  • 2 Rating Star 5
  • 1 Rating Star 3
LORNA MB
03/15/2004
I just finished making this dish and wow it was great. I was worried that it would be a little bland but once the sauce simmered down it was just right. We're garlic lovers in our family so I added one more clove I also added 1/2 a chopped green pepper. I cut back on the butter and used 3/4 cup 10% cream and 3/4 cup milk to cut back the fat content of the recipe. It was still great and the sauce was thick enough. I think next time I might add a little parmesan or mozzerella cheese to it just before taking the sauce off the stove.
(66)
amanda1432
02/03/2004
Excellent recipe!! The only change I made was to substitute 1/2 cup lite sour cream and 1/2 cup half and half for the 1 1/2 heavy cream. The sour cream adds a little zip and the combo is healthier. I also used fresh basil and parsley which I had on hand. Fantastic!
(66)
Carol
08/08/2003
This was wonderful! My husband had a funny look when he saw what I was making for dinner but after trying it he wants it again! He's even going to take the recipe to work at the firestation for the guys to try! I was trying to use up what I had on hand so I had a few substitutions. Instead of fresh mushrooms I used canned used penne pasta in place of fettucine and plain evaporated milk for the cream. It was still wonderful. I can only imagine if I had actually used fresh mushrooms and real cream!
(51)
DREGINEK
07/23/2003
Wonderful!! I used 1 cup heavy whipping cream and 1/2 cup milk used a garden style spaghetti sauce (with mushrooms and green peppers) and 1 1/2 tsp of oregano parsely and basil. I also spinkled mozerella cheese over each bowl. We loved this! Next time the recipe will be doubled and in addition to the ham I will add some cooked cubed chicken some shrimp and perhaps even some sun-dried tomatoes. THANKS Chris and Carolyn!
(43)
The Cookworm
02/25/2008
This is a hearty sauce and a great way to use leftover ham. In my non-stick sauce pot I saute the ham (2 cups diced)first to render a lot of the fat then I drain off most of the fat and saute the onions and garlic. Then I use 2 cups of Pasta sauce 1 cup half-n half and 1 cup skim milk. Just these modifications alone will cut your calories almost in half.
(37)
Krazyquilts
04/09/2004
We had company when I made this and they and I thought it was good but too spicy. My husband who loves spicy foods thought it was great. Next time and there will be a next time I'll use just 1/4 ts. of crushed red pepper instead of a whole one. We cut the mushrooms smallish which seemed to work nicely. I used leftover ham instead of deli slices and kind of julienned it but smaller and the pieces was too big. The ham and mushrooms really need to diced or they don't work well with the pasta. I also put diced tomatoes on top of the sauce after everything was dished up. Overall great dish. Fairly easy to make a little longer prep and cooking time than what is listed. I will definitely be making this again just with less crushed red pepper.
(31)
JENNYKIMBER
06/17/2003
This is the first ham recipe that I've found that doesn't taste like an excuse to use up leftovers. It is fabulous. Some of my guests have found it too spicy but that's how my family loves it. The flavors are so unique together. This favorite freezes very well!
(26)
APRILSHOWERSKC
07/14/2003
INCREDIBLE!!!!! I used penne pasta because that is what I had on hand but other wise I followed the recipe and it turned out wonderful!!!!!! I look forward to making this again.
(25)
Tina Tisdale
04/24/2003
YUMMY! YUMMY! This was great! It was not a heavy sauce at all which surprised me! My husband loved it! As a side dish we had brushetta! Next time I want to experiment and add shrimp or scallops! This is a keeper!
(24)