“Adapted from a recipe by Garcons on allrecipes.com. The sauce comes out a light rose pink from the tomato sauce and cream.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil pasta in salted water 8-10 minutes or until al dente. Drain, reserving about 1/2 cup of pasta water.
  2. In a large skillet, melt the butter over medium heat. Add the onion and cook until soft and translucent. Add the garlic and cook until fragrant. Add the sliced mushrooms and the oregano and basil. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Add the ham and cook for another 4 to 5 minutes.
  3. Pour in the half-and-half and bring to a boil. Stir in the spaghetti sauce and crushed red pepper. Cook, stirring occasionally, until the sauce has reduced by one third.
  4. Stir fettuccine into sauce. If it seems too thick, add some of the reserved pasta water until the consistency is to your liking. Divide amongst heated plates and serve.

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