Creamy Campanelle with Ham and Mushrooms
This is one of my go-to recipes for leftover spiral ham. I like it with a bite-sized pasta as opposed to fettuccini because I like to have it all mixed together and serve it in a bowl.
- Serves: 8 persons
- 1(16 ounce) box campanelle pasta
- ¼cup butter
- ½cup diced onions
- 3cloves garlic, minced
- 1pound fresh mushrooms, chopped
- 2teaspoons dried oregano
- 2teaspoons dried basil
- 2teaspoons dried parsley
- 2½ cups diced ham
- 1½ cups heavy cream
- 1cup spaghetti sauce
- ¼teaspoon cayenne pepper, or to taste
Step 1Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, for 1 minute less than the package recommends, 6 to 9 minutes. Drain.
Step 2Meanwhile, melt butter in a large saute pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in mushrooms, oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Stir in the ham and cook until heated through, 4 to 5 minutes.
Step 3Pour in heavy cream and bring to a boil. Slowly stir in spaghetti sauce and cayenne. Cook, stirring occasionally, until sauce has reduced a bit. Add cooked pasta to pan (if your saute pan is too small, transfer pasta and mushroom ham blend into the pan you cooked the pasta in). Cook so that sauce thickens a bit more, pasta finishes cooking, and the entire dish has melded together, about 5 minutes more.