Tuesday, October 25, 2011

Ham Fettuccine. What??

Once you make this EASY recipe it will be one of your go-tos for fall comfort food. Trust. Me.

I was a little skeptic at first…thinking ham and creamy fettuccine wouldn’t be a match…but the smoky flavor of the meat paired with the sauce & spices…wowzers! You can use leftover ham from a holiday gathering or buy it smoked (ready-to-eat) from the grocery store. I had some left-over spaghetti sauce that I had made, but a jarred version from the store would still do the trick!

12 ounces fettuccine
½ cup chopped (white) onion
4 tablespoons butter
1 tablespoon minced garlic
3 cups cubed ham, fully cooked
½ pound fresh mushrooms (optional)
1 teaspoon each dried oregano, dried basil and dried parsley flakes
1 teaspoon red pepper flakes
1 cup (meatless) spaghetti sauce
¾ cups heavy whipping cream

Cook the fettuccine according to package directions.

Meanwhile, in a large skillet melt butter on medium heat and sauté onion until tender (about 4-5 minutes). Add garlic and cook 1-2 minutes longer. Then add the ham, mushrooms and spices; cook 5-7 minutes, stirring often,  until mushrooms are tender and ham is slightly browned.

Stir in spaghetti sauce. Bring to a boil and cook for 2-3 minutes. Remove from heat and stir in cream. Drain fettuccine and toss with ham mixture. Enjoy!

Recipe adapted from Taste of Home magazine.

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