The spicy bite of crushed chilli flakes revs up this creamy pasta sauce of cream, ham, mushrooms and herbs. Beautiful Italian comfort food with an extra kick of heat for a cold winter's night dinner.
288 people made this
450g fettuccine pasta
80g finely diced onion
3 cloves garlic
450g fresh sliced mushrooms
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
6 slices of ham, chopped
350ml whipping cream
240ml pasta sauce
1 teaspoon crushed chilli flakes
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Method Prep:15min › Cook:15min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large frying 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 chopped ham and cook for another 4 to 5 minutes.
Pour in the cream and bring to the boil. Slowly stir in the pasta sauce and chilli flakes, blending into the cream. Cook, stirring occasionally, until the sauce has reduced by a third and is thick.
Place fettuccine on plates and spoon even portions of sauce over top.