Fettuccini with Mushroom, Ham and Rose Sauce recipe

4 servings

1 pound dry fettuccine pasta

1/4 cup butter

1/2 cup finely diced onion

3 cloves garlic, minced

6 slices ham, chopped

1 pound fresh sliced mushrooms

2 teaspoons dried oregano

2 teaspoons dried basil

2 teaspoons dried parsley

1 teaspoon crushed red pepper

1 cup spaghetti sauce

1 1/2 cups 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.

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.