This is more of a preparation guide than a recipe, but it’s very delicious and an affordable way to feed the family.  It’s a good way to use up leftover ham from the holidays.

Ingredients

• 1 24oz jar of Vodka Sauce (we use Archer Farms from Target, but Classico is decent too)
• 1 cup frozen peas, cooked as directed
• 1 cup diced ham
• 3/4 cup shredded 4-cheese blend (or any cheese you like)
• 2-3 cups of jumbo elbow macaroni or penne
• 1/8 tsp. crushed red pepper flakes
• 1 tbsp Italian Seasoning
• About 2 cups of fresh, sliced mushrooms (I use Crimini mushrooms)

Preparation

Saute the sliced mushrooms in a pot or dutch oven.  Set aside when done.

In a separate pot, begin cooking the noodles as directed on the package.  After adding the noodles to the boiling water, begin frying the diced ham in the original pan for about 10 minutes.  Throw in the mushrooms and cook for another 5 minutes, stiring regularly.  Add the jar of vodka sauce, the italian seasoning, peas, and the red pepper flakes.  Reduce to simmer.

When the noodles are done cooking, add an appropriate amount to the sauce as desired.  Increase heat to medium-low and cookie for another 5 minutes.  When finished, add shredded cheese and stir well.

Serve the pasta on plates.  A good side for this dish is fresh bread with balsamic vinaigrette and olive oil for dipping the bread.

Serves 4.