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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flyingmom

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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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southerngirl14

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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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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jmgiangrande

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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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mlwright2005

Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Dec. 31, 2008

This is a great recipe! I cut large chunks of Black Forest Ham and served it with thin spegetti pasta. I used just one large clove of garlic. Served hot pepper flakes and sour cream on the side. My family loves it! This is dish good with Ceasar salad and toasted garlic bread. It's a keeper.

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S. Miller

Cooking Level: Expert

Home Town: Baker City, Oregon, USA

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Reviewed: Dec. 30, 2008

This was really great! Gourmet Restaurant taste, but easy to make. My husband doesn't like me to try new recipies, but even he thought this was great! I made linguine instead of fettuccini, but followed the sauce exactly.

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heather

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Reviewed: Dec. 21, 2008

Holy COW this was good!!! For absolutely SURE I will make this again! Husband and 14 year old daughter agree! I really like spicy food, BUT next time will 1/2 the crushed red pepper. I was out of fresh garlic (again) so dumped (honestly I rarely measure) some garlic powder. I used half and half instead of cream, and served it with grated romano cheese. THANK YOU SO MUCH for this recipie. OH, and I should add that my husband is Italian .... and he had seconds!

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Jeannine

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Loveland, Colorado, USA

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Reviewed: Dec. 17, 2008

I used a large ham slice and diced it and this recipe was wonder

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grogers103

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Reviewed: Dec. 17, 2008

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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Newby3

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 7, 2008

This is a good recipe. It is one of my go to recipes for using leftover ham.

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SHELLYVANKIRK

Cooking Level: Professional

Home Town: Logan, West Virginia, USA

Living In: Bellbrook, Ohio, USA

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Reviewed: Nov. 9, 2008

Delicious. Husband said "It looks like a restaurant meal." Yea! My only substitution was for the heavy (whipping) cream: I used 1 cup of light cream (10%) and 1/2 cup of homo milk. It tasted fine but I'm sure with the heavy cream it would have been pushed to decadent! Also, remember the red pepper flakes are *optional* - I don't think you can complain about the heat if you add the entire amount; 1 tsp. is a lot, so use sparingly if you want to add it. Thanks for the recipe!

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Karen_M

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Sep. 21, 2008

Delicious recipe!! The only change I made was to add a smidgen of corn starch at the end to thicken the sauce a little more. Definitely a keeper!

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mrsm103

Cooking Level: Intermediate

Living In: New Castle, Pennsylvania, USA

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Reviewed: Aug. 16, 2008

This is now my favourite pasta dish! (Thanks!!) Great for using up leftover ham. I like lighter rose sauce so I don't use *quite* as much tomato sauce as it calls for. Mmmmm.....

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LOVINEACHDAY

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Reviewed: Jul. 20, 2008

I'm sure this would have been fabulous with the heavy cream, but I opted for fat free half and half. My only complaint was that I really couldn't taste the ham in this. If I make this again, I'll definitely use Italian sausage instead.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: May 2, 2008

I made this today with my boyfriend and it turned out great! We substituted half of the cream for milk because I'm too health conscious (but we didn't skimp on butter...I suppose it's a give or take situation) Instead of using spaghetti sauce, we winged it and skinned about 8-10 Italian tomatoes for the sauce, though I think it would have been better if we had pureed it before putting it in with the veggies (we put it in before the cream so that the tomatoes could settle and mash up a bit) I think next time I'll try it with just milk, less butter and probably a cup of wine and see what happens (because just the thought of all that butter and cream...yikes)

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stephanie

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 21, 2008

I absolutley love this recipe, it's one of my favorites! I use a package of the pre-cubed ham and extra mushrooms. Sooo yummy!

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LEIA129

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Reviewed: Mar. 26, 2008

Thanks for this wonderful yummy recipe! I desperately needed something to do with my baked ham leftovers from Easter and this fit the bill perfectly! The only changes I made was to make the sauce a little less fattening by using half and half and skim milk as another reviewer suggested. I also added about 1/4 cup of Pecorino Romano cheese to the sauce! We loved it and it saved good leftovers from being thrown out!

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Dorothy F

Cooking Level: Expert

Living In: Yorktown Heights, New York, USA

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Reviewed: Mar. 17, 2008

This was very creamy and had good flavor. I did use spaghetti and canned mushrooms, also used 1/2 milk and 1/2 half and half. I used just a tad of cornstarch to thicken the sauce. Yummy ♥

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Feb. 25, 2008

This is a hearty sauce and a great way to use leftover ham. In my non-stick sauce pot, I saute the ham (2 cups diced)first to render a lot of the fat then I drain off most of the fat and saute the onions and garlic. Then I use 2 cups of Pasta sauce, 1 cup half-n half and 1 cup skim milk. Just these modifications alone will cut your calories almost in half.

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Mom of three

Cooking Level: Expert

Home Town: Marion, South Carolina, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 3, 2008

I really didn't know about this recipe with the whipping cream and spaghetti sauce. The reviews were what talked me into it. Wow! This was WONDERFUL, a true keeper. I didn't make any changes except I like to cut my mushrooms in quarters/eighths for looks/texture. This is just comfort food that you will crave. I certainly did, eating it cold in the middle of the night. Big yum!

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ALLFROMSCRATCH

Cooking Level: Expert

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Fettuccini with Mushroom, Ham and Rose Sauce

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