Ingredients

·         8 ounces ham cut into 2 inch long strips ¼ inch wide

·         1 cup frozen peas, thawed and drained

·         2 ounces heavy cream

·         1 tablespoon chopped parsley

·         Basic Italian Gravy

·         2 tablespoons olive oil

·         1 cup finely diced onion

·         2 cloves minced garlic

·         1 6 oz can of tomato paste

·         1 15oz can of tomato sauce

·         1 15oz can diced tomatoes

·         1 cup white or red wine

·         1 teaspoon kosher salt

·         ½ teaspoon pepper

·         ½ teaspoon red pepper flakes

·         1 tablespoon finely chopped oregano leaves

·         1 tablespoon finely chopped basil leaves

·         1 bay leaf

In a heated 3 quart pot add olive oil and onion, sauté for 3-5 minutes. Add garlic and tomato paste and sauté for an additional 3-5 minutes. Add tomato sauce, diced tomatoes and wine and bring to a boil. Turn heat down to a simmer and add remaining ingredients. Cover and simmer for at least 20 minutes and up to 3 hours. Check to make sure liquid bubbles. You may need to add water if too thick. Stir every 10-15 minutes. Taste and adjust for salt and pepper.

Directions

Bring a large pot of salted water to a boil, add the fettuccine and cook for 8 minutes or until al dente.

Add the ham, peas, heavy cream and parsley to the gravy. Simmer for an additional ten minutes. Taste and adjust for salt and pepper.

Drain the pasta well and add it to the ham mixture. Toss to coat the pasta.

Serve immediately.