Pasta with Ham and Mushroom Sauce
Pasta with Ham and Mushroom Sauce
| Fettuccine in Salsa Rosa |
| Ingredients: |
| 16 ounces Dakota Growers Fettuccine |
| 16 ounces ham, sliced |
| 1/2 cup butter |
| 1 small onion, chopped |
| 1/2 cup fresh parsley, chopped or 1 teaspoon dried |
| 2 cloves garlic, minced |
| 8 ounces mushrooms, sliced |
| 1/2 cup red wine |
| 1 jar (26-ounces) marinara sauce |
| 1/2 cup whipping cream |
| 1 cup Romano cheese |
| Directions Cut ham in 1/2” dices. Heat butter in Dutch oven over medium heat. Cook onion, parsley and garlic 5 minutes or until soft. Add ham and mushrooms, and pour in wine; cook 10 minutes, stirring frequently until wine has evaporated. Stir in marinara sauce and cook 10 minutes. Add cream; stir until smooth and simmer 10 minutes. Meanwhile, cook pasta according to package directions. Toss with sauce and Romano cheese; serve. Chef’s Note: The wide fettuccine pasta is best suited with cream based sauces including Alfredo. Servings 4 |