If you could use a change from marinara, this light tomato cream sauce is a perfect choice, nicely blended with romano cheese, peas and prosciutto. It takes all of about 10 minutes to make and will soon become one of your favorite pasta sauces.
Serve up deliciousness with my Capellini D’Angelo.
During the years that I worked as a Restaurant Chef, one thing I learned right away was to make every course on your menu interesting.
One of my favorite courses has always been the Primi Piatti, first course, which in Italy is the Pasta Course. This is where you can really make the meal interesting. There are so many different pasta shapes and types to choose from and so many wonderful sauces that the combinations are limitless. If your only choices are a marinara or a meat sauce, well it’s time to find a new restaurant.
As I worked with this recipe it came together perfectly, it had a subtle tomato flavor without the heaviness of a full cream sauce, nicely balanced with the prosciutto and sweet peas. The sauce itself goes together in about 10 minutes and is a nice change from most of the heavier pasta sauces.
If you’ve tried my Pecan Caramel Cinnamon Rolls any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
You might also like my Pasta alla Caponata Recipe.
Pasta D'Angelo
Ingredients
- 1 Cup Crushed Tomatoes - San Marzano
- 1/2 cup Heavy Cream
- 1 Cup Chicken Stock
- 1/2 cup grated Romano Cheese
- 1 tbsp Olive oil
- 6 oz mushrooms sliced
- 1/2 cup sweet baby peas
- 2 oz prosciutto cut into strips
- 1 pound Capellini or the pasta of your choice
- black pepper to taste
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- Additional Romano Cheese to serve with dish
Instructions
- in a sauce pot add the olive oil and mushroom and sautee mushrooms till tender
- add the crushed tomatoes and simmer for a few minutes
- add the chicken stock, and heavy cream, mix well
- add romano cheese, granulated garlic, onion and black pepper, making sure everything is well blended in the sauce, then turn down heat and allow to simmer and reduce to thicken the sauce for about 10 minutes
- remove from heat
- boil water per directions for pasta and cook pasta
- when pasta is 3-4 minutes from being done, place sauce back on medium heat and add peas and prosciutto to sauce, allow to simmer until pasta is ready.*
- then serve immediately
Brian Nagele says
Shared! This is AWESOME stuff! Thank you!
Lynn says
May I know what type of mushroom should i use?
Chef Dennis says
hi Lynn
I use regular button mushrooms, but you could use baby portabella’s if you like.
Dennis
mike @ TheCulinaryLens says
I always enjoy your In My Restaurant Kitchen series.. I sometime find cooking at home very trying as scaling things down and just slowing down and enjoying it can take some getting used to…
Chef Dennis says
Thank you Mike!
Kimby says
Dennis, many thanks for posting this on Mike’s link-up (The Culinary Lens) — I was just about to whip up an Alfredo for supper, but a”tomato Alfredo type” sauce sounds even better! (Might have to “pinch hit” with bacon instead of prosciutto… you know me! 🙂 YUM!
Chris and Amy says
That looks scrumptious! A great mix of flavors, and that cream sauce sounds like something we’d want to lick off the plate!
Michelle says
Yum! I miss cream!
Stephanie says
Love this recipe Chef D! You’re amazing!! I always get so hungry reviewing your posts!
Chef D says
Thank you Stephanie!
Dara says
Great pasta – I adore the combination of peas and prosciutto.
Steve @ the black peppercorn says
we regularly have pasta here and I am always looking for a new version to try. Chef, this is my next pasta dish. I am sure my wife will love it – she is the HUGE past fan in our house.
Jenn and Seth (@HomeSkilletCook) says
this pasta dish looks absolutely fantastic, can’t wait to try!
Jen says
The longer I’m in school the more I’m amazed at the thought and strategy that goes into making a restaurant successful. I’d always been naive enough to think it was just great food and a lot of hard work. But now I can understand and appreciate the a customer’s experience really starts the minute the minute they pull into the parking lot and doesn’t end until you politely usher them out after their meal.
anna says
ooo i feel so lucky to be able to try this restaurant grade recipe! it looks like it is going to be my favorite pasta…i can’t wait!
Becki's Whole Life says
I love all of the flavors in this pasta dish. There is a restaurant here in town that makes a dish very similar to this and it’s my absolute favorite. So happy to have this recipe – I will be making this very soon!
Kita says
Mmmm Chef, you had me at light sauce. I love everything about this. The subtle tomato, the prosciutto, heck – Id even eat the mushrooms. This sauce sounds like the perfect start to a great supper, just as you intended.
Michelle @ Italian Mama Chef says
Looks great! I’ve made similar but nothing using a creamy sauce like this one. I will have to try this as my whole crew loves pasta and peas, especially prosciutto.
Larry says
That close up made me instantly hungry and I love the idea of a tomato cream sauce and Bev will even more. I’m with you on the pasta and prefer a shaped one when the sauce has chunky stuff in it. Another delicious dish added to the try soon list.
Marsha @ The Harried Cook says
This looks amazing! I love creamy pasta and this looks perfect! Thanks for sharing 🙂
Alyssa says
I honestly don’t usually order pastas when I go out to restaurants: the mark up is high and I always end up thinking, “I could have done this better myself.” But this one I would certainly make an exception for! I bet the San Marzanos are so good in this! I miss having those available, but that reminds me to see if I can add them to my Amazon shipment (I could probably use up a whole case, right!?!?) I hope you’re having a great week!
Hyosun Ro says
That is one nice looking pasta dish! And it only takes 10 minutes to make this delicious sauce? I am definitely going to give it a try. I will try it with Capellini. It will be a nice change from my usual spaghetti.
Kiri W. says
This looks absolutely fantastic – creamy and delicate at the same time. Very well done!
Claudia says
It’s a wonderful mission – to make all meals more “interesting.” This does have it all – textures, colors and many melded flavors.
[email protected] says
This looks amazingly delicious, Dennis. I love pretty much every single ingredient in it. Sooooo trying this.
Emily @ Life on Food says
Oh man that sauce sounds decadent. It looks delicious!
Megan @ Pip and Ebby says
Another great recipe! Loving all of those flavors!!
JayCee says
I am making this for dinner tonight! This sounds delicious. I love your sauces. Your post a while back about sauce basics totally amped my cooking “game”. I’ll let you know how it turns out. Thank you for sharing this recipe.
Chef D says
Thanks so much! I hope you enjoy this sauce, its light and delicate, just keep some extra cheese on hand!
Cher says
What a beautiful & simple course – I love the pea and proscuitto combination.
Laura Madere says
This looks GREAT! I can’t wait to try it out. I’ll post a link to this recipe and your website, cause I know many of my blog readers will also love this.
Thank you for sharing. 🙂
Have a great day,
Laura
Chef D says
Thank Laura! I’m so glad you liked this pasta dish, and I do appreciate the link!
[email protected] says
This looks fabulous! I’m always looking for new Italian dishes to try.
Sofie Dittmann @thegermanfoodie says
I love pasta w/ ham, be that prosciutto or cooked. Often times I make a quick pasta sauce like that and my family inhales it as soon as it hits the table.
Debbi(World Cookshare) says
Fantastic recipe as always Dennis. Other half would like this as it hasn’t got a heavy tomato base.
Debbi says
What a lovely recipe will be trying this out soon. Great food as always Dennis
Villy @ For the love of Feeding says
Yum!! You’ve got to love a nice plate of pasta!
Kath says
That is just a beautiful pasta dish, Dennis! I’m not surprised that Lisa liked it! Have a great week.
Jean (Lemons and Anchovies) says
This is my kind of pasta dish–loaded with texture and flavor but quick and easy to make. Love!