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12 ounces uncooked fettuccine
1/4 cup chopped onion
1 teaspoon minced garlic
3 tablespoons butter
3 cups cubed fully cooked ham
1/2 pound sliced fresh mushrooms, optional
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried parsley flakes
1/2 teaspoon crushed red pepper flakes
1 cup meatless spaghetti sauce
3/4 cup heavy whipping cream
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, sauté onion and garlic in butter until tender.
Add the ham, mushrooms if desired, oregano, basil, parsley and pepper flakes. Cook and stir for 4-5 minutes or until mushrooms are tender.
Stir in spaghetti sauce. Bring to a boil; cook for 2 minutes. Remove from the heat; stir in cream.
Drain fettuccine; toss with ham mixture.
Leftover Ham Recipes
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