Fettuccini with Mushroom, Ham and Rose Sauce

Recipe courtesy of smallbutfiesty

1lb. dry fettuccini pasta

¼ cup butter

½ cup finely diced onion

3 cloves garlic, minced

6 slices of ham, chopped

1lb. fresh sliced mushrooms

2 tsp. dry oregano

2 tsp. dry basil

2 tsp. dried parsley

1 tsp. crushed red pepper

1 cup spaghetti sauce

1 ½ cups heavy whipping cream

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes o4 until al dente; drain.
2. In a large sauté pan, melt the butter over medium heat. Add the onion and garlic and cook until softened. Stir in the sliced mushrooms, oregano, basil and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Add the ham pieces and cook for another 4-5 minutes.
3. Pour in the heavy cream and bring to a boil. Slowly stir in spaghetti sauce, blending it into the cream. Cook, stirring occasionally, until the sauce has reduced by a third and is thick.
4. Place fettuccini and plates and ladle even portions of sauce over top.