The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 30, 2009
This was really good. I kinda forgot that I didn't really like mushrooms that much so I'll definitely omit that next time. Instead of using heavy cream I just mixed 2 % evaporated milk with cornstarch and I swear to you it tastes exactly the same. I'm not like a health food nut or anything but I just wanted to try something different. Totally worth it! It's a really good sauce so you could probaly sub the ham with different types of meats. I'm going to try shrimp next. I also used one green pepper and used half the amount of seasoning called for. And oh yea, this recipes is definitely missing something... Parmesan Cheese! It really added a lot of flavor.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: May 25, 2009
Everyone ate this meal but no one was impressed. I triple checked and made sure I followed the recipe and didn't miss ingredients. This just didn't turn out anywhere near what we expected. The leftovers were better than the orignal serving at dinner.
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Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 13, 2009
Another family favourite that's ready in no time. Serve with a green salad and some nice Italian bread and job's a goodun'.
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Cooking Level: Expert

Living In: Albany, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 11, 2009
This was really great! At first I thought a pound of mushrooms would be way too much, but they really do cook down quite a bit. I ended up adding a little bit of cornstarch as I like a thicker sauce. It says it serves 4, but I only got three servings out of the sauce; however, there was leftover fettuccini so I suppose we were just really hungry. I'm definitely more of a baker than a cook; my boyfriend thought it was a hit so anyone can make this!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 6, 2009
Oh my, what a sumptuously sinful dish this was! Great for when you want to completely annihilate any semblance of whatever diet you may be on. Used portobello mushrooms and egg noodles, both of which went perfectly, and I didn't really measure, just threw it together with whatever proportions looked right. I'm already planning to make this for the significant other, it'll knock his socks off, not to mention guarantee that he'll be mine forever. Oh yeah, this dish is really that tasty. Forget the diet and try it tonight.. You know you want to.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 4, 2009
I had all the ingredients on hand, and substituted half & half for heavy cream, which still lent a satisfying "creaminess" to the dish. The red pepper flakes are an awesome touch, but be careful with it! My husband was absolutely delighted with the meal. It's refreshingly different, and delights the taste buds - Kay
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Kay

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 31, 2009
I made this for a group of women and children - 1 batch with ham and the other without for vegetarians in the group. It was loved by all. Really good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 31, 2009
I used mushrooms, zucchini, and green pepper as well as the ham.
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 11, 2009
Oh so good! I mixed the leftover sauce with the pasta and it was even better the next day! Here are the changes I made: used more onion, closer to 1 cup instead of ½. I substituted fresh basil and used about 4 times the required amount. I used a can of inexpensive Hunts spaghetti sauce and froze the rest so it’ll be handy the next time I make this recipe! I used a pre-packaged Farmer John ham steak which made for plenty of meat and a good smoky flavor. I wanted larger mushroom chunks so I cut each one into thirds. Finally, I used small shells instead of linguine. The recipe made plenty and two of us hardly put a dent into the sauce. My only problem is that it took forever for the sauce to cook down. We finally ended up eating it before it had reduced to 2/3. Even though the sauce was a bit thin, it was delicious and I plan to make it again. The only thing I’ll do different is add more red pepper flakes since I like it spicier!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 25, 2009
excellent recipe. Leftovers even warm up well the next day. It seemed like the flavor got stronger sitting in the fridge overnight.
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Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 24, 2009
This was very good, but my husband and I both were turned off by the rose color of the sauce. I will make again, but will leave out the speggetti sauce.
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Kim

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 9, 2009
tastes nice but the colour isn't very good. orangey, like a school lunch.
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Home Town: Phoenixville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 9, 2009
I made this for the second time tonight and we just love it. I follow the recipe exactly except I had fresh flat leaf parsley so I chopped that and added it and it really added to the eye appeal. The only prepared ingredient is the red sauce and if you use a high quality one, you can't go wrong! I used Classico Tomato and Basil because it has less sodium than many jarred sauces and it is delicious. I agree with the reviewer who opined that you need to use dried oregano and basil leaves or flakes, not the powdered version. I do not really know what six slices of ham means but I just use a lot of ham and eyeball it. I cut it into 1/4 to 1/2 inch chunks. Thanks for sharing this great recipe!
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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 2, 2009
I really enjoyed this sauce. It is rich and spicy. I found that 1/2 the mushrooms were plenty and I am a mushroom lover.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 29, 2009
WOW! This was great! My whole family loved it. I used leftover ham and followed the recipe as is. If you have leftovers they are just as good as the 1st. Will definetly make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 26, 2009
Very good. Family hates a cream sauce, and I get tired of the same old red sauce. This is a nice compromise.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 18, 2009
This recipe was excellent! I'm always trying to get my 3 and 5 year old to eat their pasta with sauce. This one was a hit with my 3 year old! Will definitely make again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 5, 2009
This recipe is a good starting point but needs a little work. I added freshly grated parmesean cheese to the sauce and that made a world of difference.
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 3, 2009
Yum...it was DELICIOUS! I used leftover hickory smoked ham and it was similar to vodka sauce. YUM! Hubby looked up wide eyed and said that I'll have to make it again. Thanks for the recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 1, 2009
very simple and very different! my husband and I both loved this recipe. i added 1/2 lb of shrimp at the end for some extra protein and it was perfect!!!
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Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

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