Fettuccini With Mushroom, Ham And Rose Sauce
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Fettuccine Pasta (dry)1 cup
Butter1 cup
Onion (finely diced)3 cloves
Garlic (minced)450 g
Mushroom (fresh sliced)2 tsps
Oregano (dried)2 tsps
Dried Basil2 tsps
Dried Parsley1.5 cups
Heavy Whipping Cream1 cup
Spaghetti SauceDirections:
1
Bring a large pot of lightly salted water to a boil
2
Add pasta and cook for 8 to 10 minutes or until al dente; drain
3
In a large saute pan, melt the butter over medium heat
4
Add the onion and garlic and cook until softened
5
Stir in the sliced mushrooms and the oregano, basil, and parsley
6
Cook, stirring occasionally, until the liquid from the mushrooms has evaporated
7
Add the ham pieces and cook for another 4 to 5 minutes
8
Pour in the heavy cream and bring to a boil
9
Slowly stir in the spaghetti sauce and crushed red pepper blending it into the cream
10
Cook, stirring occasionally, until the sauce has reduced by a third and is thick
11
Place fettuccini on plates and ladle even portions of sauce over top