Fettuccini with Mushroom, Ham and Rose Sauce

How to cook Fettuccini with Mushroom, Ham and Rose Sauce

Ingredients: 1 pound dry fettuccine pasta 1/4 cup butter 1/2 cup finely diced onion 3 cloves garlic, minced 1 pound fresh sliced mushrooms 2 teaspoons dried oregano 2 teaspoons dried basil 2 teaspoons dried parsley 6 slices ham, chopped 1 1/2 cups heavy whipping cream 1 cup spaghetti gall 1 teaspoon crushed red speckle (facultative)

Directions: Bring a large pot of lightly salted water to a bluster. Add pasta and cook to go to 8 to 10 minutes or until al dente; drag. In a large saute saucepan, melt the butter over medium fervour. Add the onion and garlic and cook until softened. Stir in the sliced mushrooms and the oregano, basil, and parsley. Cook, stirring on occasion, 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 carbuncle. Slowly stir in the spaghetti sauce and crushed red pepper blending it into the cream. Cook, stirring every so often, until the sauce has reduced by a third and is gluey. Place fettuccini on plates and ladle even portions of sauce over tip.


Servings Per Way: 8

Amount Per Serving

Calories: 478

Total Fat: 24.8g Cholesterol: 77mg Sodium: 192mg Total Carbs: 53.2g Dietary Fiber: 4.6g Protein: 11.9g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving towards:8 peoples

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