Published Feb 2nd
Prep 15m Cook 15m Additional - Ready In 30m
Servings 8 servings Calories 477.9

Thick, creamy, and oooh so heavenly. Not your everyday pasta dish!

Recipe Ingredients

  • 1 pound dry fettuccine pasta
  • ¼ cup butter
  • ½ cup finely diced onion
  • 3 cloves garlic, minced
  • 1 pound fresh sliced mushrooms
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 6 slices ham, chopped
  • 1 ½ cups heavy whipping cream
  • 1 cup spaghetti sauce
  • 1 teaspoon crushed red pepper

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a large saute pan, melt the butter over medium heat. Add the onion and garlic and cook until softened. Stir in the sliced mushrooms and the oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Add the ham pieces and cook for another 4 to 5 minutes.
  3. 3 Pour in the heavy cream and bring to a boil. Slowly stir in the spaghetti sauce and crushed red pepper blending it into the cream. Cook, stirring occasionally, until the sauce has reduced by a third and is thick.
  4. 4 Place fettuccini on plates and ladle even portions of sauce over top.

Nutrition Facts

  • Calories 477.9
  • Carbohydrate 53.2 g
  • Cholesterol 77 mg
  • Fat 24.8 g
  • Fiber 4.6 g
  • Protein 11.9 g
  • Saturated Fat 14.4 g
  • Sodium 191.6 mg
  • Sugar 5.1 g


  1. 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: - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. Excellent recipe!! The only change I made was to substitute 1/2 cup lite sour cream and 1/2 cup half and half for the 1 1/2 heavy cream. The sour cream adds a little zip and the combo is healthier. I also used fresh basil and parsley which I had on hand. Fantastic!
  6. This was wonderful! My husband had a funny look when he saw what I was making for dinner but after trying it he wants it again! He's even going to take the recipe to work at the firestation for the guys to try! I was trying to use up what I had on hand so - Read more ...
  7. Wonderful!! I used 1 cup heavy whipping cream and 1/2 cup milk used a garden style spaghetti sauce (with mushrooms and green peppers) and 1 1/2 tsp of oregano parsely and basil. I also spinkled mozerella cheese over each bowl. We loved this! Next time the recipe will be doubled and in addition to the - Read more ...
  8. INCREDIBLE!!!!! I used penne pasta because that is what I had on hand but other wise I followed the recipe and it turned out wonderful!!!!!! I look forward to making this again.
  9. This is the first ham recipe that I've found that doesn't taste like an excuse to use up leftovers. It is fabulous. Some of my guests have found it too spicy but that's how my family loves it. The flavors are so unique together. This favorite freezes very well!
  10. YUMMY! YUMMY! This was great! It was not a heavy sauce at all which surprised me! My husband loved it! As a side dish we had brushetta! Next time I want to experiment and add shrimp or scallops! This is a keeper!

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