Reviewed: Nov. 17, 2009

Great recipe. A definite keeper and done in 30 min or less.

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Reviewed: Nov. 4, 2009

Very good. I couldn't wait until it thickened and simmered down because we were hungry and it looked so good, but you know what... it didn't matter.... it was still delicious! The only change I made was I added a little Parmesan cheese to the sauce. The ham I chose to use was a smoked ham from the deli that I had cut thick, it had a peppered outside and added a nice depth of flavor. Very good dish. I used different pasta and not fettuccine because of my preference.

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Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Oct. 16, 2009

MMMM, so yummy!! I was looking for a recipe to use up a bunch of ham from Thanksgiving and this one fit the bill! I did cut this recipe in half & added some diced yellow peppers along with the mushrooms, sauteed in a bit of canola oil. To cut back on calories and fat, used about 1/4 cup of 5% half and half and 1/2 cup of 1% milk. Did use a bit more pasta sauce than called for and didn't have dried parsley, so omitted (basil and oregano were great)! Used the amnt of red pepper flakes called for and didn't find it too spicy at all...nice flavour, would probably use more next time. Served over fresh linguine, a repeat recipe!!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Oct. 13, 2009

This was pretty good, I will probably make it again.

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Tree

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Reviewed: Sep. 26, 2009

This was very good! Was skeptical about ham in a tomato based sauce, but totally worked. Did not have cream so used milk and thickened at end with a little cornstarch and water.

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acsdeb

Home Town: East Lansing, Michigan, USA

Living In: Houston, Texas, USA

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Reviewed: May 25, 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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powcook

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Reviewed: May 23, 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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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: May 9, 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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mrs smiff

Cooking Level: Expert

Living In: Albany, New York, USA

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Reviewed: May 5, 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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Joy1982

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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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Reviewed: Mar. 29, 2009

I used mushrooms, zucchini, and green pepper as well as the ham.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 29, 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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Leah

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Reviewed: Mar. 9, 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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mrsclark2001

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Diego, California, USA

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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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Reviewed: Feb. 22, 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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mkw101

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

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Reviewed: Feb. 8, 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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brenda_pawloski

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 7, 2009

tastes nice but the colour isn't very good. orangey, like a school lunch.

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powpow

Home Town: Phoenixville, Pennsylvania, USA

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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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Loribabe

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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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tlthompson

Cooking Level: Intermediate

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Reviewed: Jan. 25, 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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ksgowin

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Fettuccini with Mushroom, Ham and Rose Sauce

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