Reviewed: May 9, 2004

This was an excellent recipe! I reduced the amount of red pepper flakes as suggested by other reviewers. I think I wound up using 3/4 of a tsp, and the sauce was hot without being overpowering. I actually also used fresh herbs (for the first time ever) with delicious results. The sauce reduced well (especially after cooling for a bit), which helped emphasize the flavors and gave the desired thickness. This is a great recipe!

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AVALON42

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Reviewed: Apr. 26, 2004

I really liked the flavor combination in this dish, however the "rose" in the title is a bit of a misnomer. Mine turned out sort of orange colored - looked kind of like beef stroganoff. You couldn't even see the ham. To me, a meal should look appetizing, and this meal was not pretty. But tasted great!

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IrishPalate

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2004

This recipe was AWESOME!!!!!!! I used half & half instead of the cream, mainly because I had it in the fridge and it was delicious. I added a little fresh rosemary just because I love rosemary. I served it on angel hair, just because I don't like thick pasta. Thanks for the recipe, it was GREAT!!!

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Dawn

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 19, 2004

This recipe was delicious! Used mixed fresh mushrooms and proscuitto, and we both loved it. I replaced the cream with half-and-half, and you never would have guessed.

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SHICKY

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Reviewed: Apr. 18, 2004

We loved this recipe. I had also found a simliar base recipe "Linguine with Mushrooms & Ham" on allrecipe.com. We halved the forementioned recipe and added the 1/2 the marinara sauce and hot pepper flakes. Both dishes are excellent - and it was great having 2 different sauces for dinner.

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TRACYF

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Reviewed: Apr. 15, 2004

This was a great dish - it was surprising and loved by every critic in my house (including the in-laws!). I'll never think of leftover ham the same way again...

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APISARIK

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Reviewed: Apr. 15, 2004

I made this using leftover ham from Easter. I made the dish according to recipe and it turned out fabulous. I was a little leery of using spaghetti sauce, but it was yummy! Red pepper flakes made it spicy, but that's the way we like it! If you're not too into spicy, you'll want to cut back on them. A GREAT way to use up those leftovers!!

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FIGHTPILOTSWIFE

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Reviewed: Apr. 15, 2004

Great dish -- I would thicken up the sauce a bit for basting/serving, but otherwise wonderful flavor! Very easy and quick cooking, too.

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WENDYDUNST

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Reviewed: Apr. 15, 2004

This recipe is definately a keeper. I took the advise of some of the other comments and used half and half instead of heavy cream. It was excellent. My 3 year old even ate this. Thank you for the recipe.

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Jen

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Reviewed: Apr. 14, 2004

My first review but I just had to say it...this is a terrific dish! The only substitution I made was to use farfalle instead of fettucini. I did not feel the red pepper made it too spicy. The cook time was about 30 minutes but this was my first time with this recipe (and I am NOT a gourmet) so perhaps it will go faster next time. There will be MANY next times!

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anet

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Reviewed: Apr. 14, 2004

Made this last night with ham left from Easter dinner. Pretty much followed the recipe, except I did not use the same spaghetti sauce. It was fantastic! I will definitely make it again!

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queen of corn

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Reviewed: Apr. 9, 2004

We had company when I made this and they and I thought it was good, but too spicy. My husband, who loves spicy foods thought it was great. Next time, and there will be a next time, I'll use just 1/4 ts. of crushed red pepper instead of a whole one. We cut the mushrooms smallish, which seemed to work nicely. I used leftover ham instead of deli slices and kind of julienned it but smaller and the pieces was too big. The ham and mushrooms really need to diced or they don't work well with the pasta. I also put diced tomatoes on top of the sauce after everything was dished up. Overall, great dish. Fairly easy to make, a little longer prep and cooking time than what is listed. I will definitely be making this again, just with less crushed red pepper.

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Krazyquilts

Cooking Level: Expert

Home Town: Lakewood, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Mar. 31, 2004

A very different pasta recipe. The crushed red pepper made it a bit spicy for my husband and daughter but all in all we really enjoyed it.

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CMARFOE

Home Town: Boca Raton, Florida, USA

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Reviewed: Mar. 31, 2004

This was a great recipe..well worth the time. It was rich and filling but I recommend to either leave the red pepper flakes out or go half as much if you are making for youngsters. My 2yr old loves this dish!

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MEADOW MCKINLEY

Cooking Level: Expert

Home Town: Houma, Louisiana, USA

Living In: Arlington, Texas, USA

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Reviewed: Mar. 27, 2004

This is a great recipe and very easy. I leave out the red pepper because it's a little spicy for my taste. I also leave out the mushrooms. Don't feel like you have to use chunks of ham. Since I don't bake hams very often, I've used deli sliced sandwich ham several times and it's just as good. This is also excellent with bow tie pasta.

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SV25

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Reviewed: Mar. 25, 2004

I'm not exactly sure what happened with this recipe - it sounded so good but turned out bland. I might have killed it by using gemelli pasta, which was just too much pasta, but in general the flavor was bland. I was not sure if 6 slices ham was deli sliced ham or like a slice of a side of ham, and went with the deli sliced ham, and I did not taste it at all. I'm sure I messed this up somewhere. Plus the sauce never thickened for me, and I cooked it a long time! Spicy, too.

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Mar. 22, 2004

While this was cooking, everyone in the house kept saying how great it smelled! Delicious!!

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SLGOUTHRO

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Reviewed: Mar. 15, 2004

I just finished making this dish and wow, it was great. I was worried that it would be a little bland but once the sauce simmered down it was just right. We're garlic lovers in our family so I added one more clove,I also added 1/2 a chopped green pepper. I cut back on the butter and used 3/4 cup 10% cream and 3/4 cup milk to cut back the fat content of the recipe. It was still great and the sauce was thick enough. I think next time I might add a little parmesan or mozzerella cheese to it just before taking the sauce off the stove.

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