We threw in a few changes to the recipe and loved it. Added some diced onion and garlic, and doubled the green pepper and ham. First cooked the green pepper and onion in the butter, then added the mushrooms, cooking until they started to give up their liquid before adding one large, minced garlic clove. Poured off the mushroom liquid (reserved) after the garlic started to soften, then added the ham, cooking until the ham softened up. Then mixed in about a 1/2C of flour, the black pepper, 1/4t each thyme and parsley, and cooked for a few minutes to lose the pasty-ness, before adding about 2T white zin wine, the reserved mushroom liquid, about 1C water, and 12oz evap milk; bringing to a boil to thicken the sauce before adding the parmesan cheese and 8oz spaghetti noodles. Didn't bother putting it in the oven (we were hungry!), though that would probably add to the flavor. Topped each serving with an italian cheese blend. Tons of flavor and so delicious.
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We threw in a few changes to the recipe and loved it. Added some diced onion and garlic, and...