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.
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 the butter and used 3/4 cup 10% cream and 3/4 cup milk to cut back the fat content of the recipe. It was still great and the sauce was thick enough. I think next time I might add a little parmesan or mozzerella cheese to it just before taking the sauce off the stove. - 15 Mar 2004 (Review from Allrecipes US | Canada)
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! - 18 Jan 2004 (Review from Allrecipes US | Canada)
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 I had a few substitutions. Instead of fresh mushrooms I used canned, used penne pasta in place of fettucine, and plain evaporated milk for the cream. It was still wonderful. I can only imagine if I had actually used fresh mushrooms and real cream! - 14 Feb 2003 (Review from Allrecipes US | Canada)