Reviewed: Nov. 26, 2007

A few people have said to half the spices but I think maybe they are using "ground" basil and oregano instead of flakes. Using the dried flakes the seasoning is right on- I love, love, love this recipe!

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Jill

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Reviewed: Nov. 24, 2007

This is a favorite in our house! The only thing I really change is I add diced chicken breast to it to....very good!

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Katie

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2007

1. Ignore the recommendations of the reviews that make substitutions for the sake of putting their stamp on the recipe; this one is perfect the way it is. Why tamper with perfect? This is restaurant quality stuff. 2. The only exception to rule one is to reduce the red pepper flakes if you don't care for spicy hot. As "hot" recipes go, this one isn't all that spicy hot; just enough for an interesting little kick. 3. I used 3/4 pound of ham and cut it too thin. Cut the ham thick enough so you can sink your teeth into it a little. If not, you don't have the sense that ham is even in the dish. Bravo! This one is a winner.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 24, 2007

Very tasty and easy to make. I had purchased sliced mushrooms, so it saved on time. I like spicy food, so this was just perfect. If you don't like food to be too spicy, I would add less crushed pepper.

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Ninja'sMommy

Cooking Level: Expert

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Reviewed: May 18, 2007

This was delicious. I halfed the recipe and just sprinkled the red pepper into the sauce. (I didn't have crushed so I just used ground.) It tasted great, despite my fears of mixing spaghetti sauce and ham. This is worth making for company. Oh, and I used whole wheat spaghetti noodles instead, and it turned out great. :)

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DAPETZ

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Reviewed: Mar. 30, 2007

This is a fabulous pasta sauce. I cut it in half for 3 of us and there is always a bit left over. I LOVE this and make it whenever I have leftover ham.

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susant

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Reviewed: Mar. 19, 2007

WOW! This is a great meal! Its the perfect blend of ingredients. Weve had this meal so many times,and it never dissapoints! Weve also used bow-tie pasta when we were in a bind.

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aDsm

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2007

Great recipe with a few modifications. Cut the oregano, basil, and parsley in half. Add the red pepper to taste... approximately 1/2 tsp. for us. Also used fresh fettucine. Will definitely make this one again.

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druzgal

Cooking Level: Intermediate

Home Town: Severna Park, Maryland, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Feb. 22, 2007

I actually only used the sauce part of this recipe, and used it on gnocchi, which was great! I reduced the mushrooms to 1/2 pound. It made about two servings. I couldn't find an easy recipe for rose sauce so I tried this and it turned out wonderfully.

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lizo5797

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Reviewed: Feb. 6, 2007

I love this recipe as written! I've made it several times. I've tried it using half and half instead of cream, as many have suggested, and to us, it is just not nearly as good! With most recipes, I can't tell the difference, but the heavy cream is needed here in our opinion.

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Angela Renee

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Missouri City, Texas, USA

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Reviewed: Jan. 2, 2007

This was interesting. I'm glad I read the other reviews first because I cut the spices back by 1/2 and the crushed red pepper to 1/4 tsp. Seemed to taste fine with those amounts. Anymore would have been way too spicy. It's hard to gauge 6 slices of ham since they come in all different sizes. A more exact amount would have been helpful. I took another reviewer's suggestion of saving time by chopping the ham in the food processor. Made the job go quickly but the ham had the consistency of a hash, which I don't think worked well with the recipe. Also, I took another reviewer's suggestion of using 1/2 and 1/2. Since I already had the heavy cream, I used half of each, and it tasted fine. This recipe makes A LOT so I would suggest cutting it in half for a family of four. Not sure if I'll make it again.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 28, 2006

Another left over ham meal from Thanksgiving dinner. It was very different than the boring spaghetti sauce. The heavy cream made it very rich. Nice to try a different meal.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Oct. 24, 2006

Very good, quick and easy to make, but in my opinion the red pepper needs to be eliminated or cut back. It makes the dish far too spicy, to the point of overpowering. I also thought that a full one pound of fettucine was too much. The standard 12-oz that you usually find in the stores is a better balance for the amount of sauce.

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DOLORES J

Home Town: Houston, Texas, USA

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Reviewed: Oct. 3, 2006

This was so good! I made it for a guy I've just started dating and he loved it! And I loved it too. So easy and quick and really delicious. I'll definitely make it again. Thank you!!!

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EIREEWM

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Reviewed: Sep. 24, 2006

I am revising my original rating of this recipe. I gave it 3 stars the first time, and I followed the directions perfectly. The quantity of spices is too much! They were overwhelming! I re-made it last week, and with the changes I made, changed my rating to 5 stars. Here's what I did differently: I only used a half teaspoon of the oregano and basil. I used fresh parsley, so keep the measure the same. I purchase Fanestil Party Ham that the butcher sliced thin for me, and I coarsely chopped it. I only used 1 cup cream. It was SO good! My company thought it tasted just like a dish served at a local Italian restaurant here in town.

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LEANNA

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: Aug. 23, 2006

Wonderful recipe! Along with the ham, I added some prosciutto and some bacon. For those who do not like "kick", I would definitely cut back the amount of crushed red pepper flakes...the 1 tsp goes a long way...but it is SO VERY GOOD!

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JOJOBEAN614

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Reviewed: Mar. 17, 2006

I like the flavor even though I had to make some substitution to the recipe since I found the recipe last minute and didn't want to run to the grocery store. So instead of the mushrooms and the heavy whipping cream I used a can of cream of mushroom soup and added a little water with it. If this altered version tastes good I can only imagine what the real thing tastes like.

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AWBoo74

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Reviewed: Feb. 15, 2006

This was very good, although I think I may have used the wrong kind of red pepper, because it was pretty spicy. I think I will just leave that out next time, unless I want to clear my sinuses. ;) Otherwise, delicious!

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Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Feb. 6, 2006

Upped this recipe for 6 people and it made enough for 10! It was very good - but could have used more kick. We like a bit of spice and this didn't have it. Was very good the second day (if not better) when heated up in the oven. The third day in the microwave should have just been thrown away. Overall, I would make this again, but add a few spices to kick it up a notch and make WAY less.

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CdnBugger

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Reviewed: Jan. 8, 2006

I have made this several times with rave reviews. I use half and half instead of cream and it's still delicious. This is definately a winner.

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Vicki W

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Hooksett, New Hampshire, USA

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Fettuccini with Mushroom, Ham and Rose Sauce

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