Serve up deliciousness with my Spaghetti 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.
When it comes to Italian food, my favorite course is 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 well it’s time to find a new restaurant.
My D’Angelo sauce has a subtle tomato flavor without the heaviness of a full cream sauce and is nicely balanced with the prosciutto and sweet peas.
The sauce comes together in about 10 minutes (about the time it takes to cook the spaghetti) and is a nice change from most of the heavier pasta sauces I tend to make.
What Ingredients do I need to make Spaghetti D’Angelo Roma?
Let’s start by gathering the ingredients we need to make Spaghetti D’Angelo Roma. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Do I have to use Spaghetti?
No, you don’t. In my original version of this dish, I used capellini. This is a slightly less clingy sauce. While I wouldn’t recommend it on rigatoni or a wide long noodle, feel free to use the pasta of your choice with this sauce.
Do I have to use Prosciutto?
I like having a little meat to add to the dish but if you don’t have prosciutto or simply don’t like it you can leave it out or replace it. You can use bacon, pancetta or pepperoni instead of the prosciutto.
If you want to stay away from meats, add zucchini, cannellini beans, broccoli rabe or your favorite vegetable.
How do I make Spaghetti D’Angelo?
Add the olive oil and mushroom to a saute pan over high heat and sautee the mushrooms until fully cooked.
Add the crushed tomatoes to the pan and allow it to simmer for 2-3 minutes.
Add the chicken stock and heavy cream to the pan. Mix well and bring to a low boil, allowing the sauce to reduce for 3-4 minutes.
Add the Romano cheese to the sauce and mix well. Reduce the heat to medium.
Add the prosciutto, peas, herbs and seasonings to the pan. Mix well and bring to a light boil.
Toss some of the sauce with the pasta and
Wouldn’t you love to sit down to this bowlful of deliciousness? It will make a great weeknight meal!
This pasta dish is top notch! The creamy sauce is so decadent. It makes for the perfect date night at home.
I’m not a big fan of peas so I omitted those but other than that followed the directions as written. It turned out so good. I loved the addition of the prosciutto!
This is an exciting pasta dish! I used pepperoni instead of prosciutto, and I loved all the flavors. It turned out creamy, just the way I like pasta.
I love adding mushrooms to the pasta! This recipe came out so delicious, my husband asked me to make it again this weekend!
The prosciutto is the perfect addition to this comforting dish! It looks so good and a perfect meal after a long day. Sounds incredible!
Fantastic spaghetti recipe for that perfect dinner night that is hard to beat. I love how easy it is to make it, too, which is just perfect!
My husband and daughter love mushrooms but I don’t cook with them all that often, but decided to try out this pasta recipe. It was a huge hit, will be making this again!
This sauce reminded me of a cross between my Alfredo Sauce and my friends Vodka Sauce. It was absolutely delicious when I served it for dinner with a side Caesar salad.
This creamy sauce looks delish!
Nice and easy! Kids enjoyed it
This turned out amazing!
I am a pasta lover and this turned out great! It’s perfect for dinner any night of the week. Just pour a glass of wine and enjoy!
So delicious and easy! We made it for National Pasta day and there were no leftovers at all.
this was a refreshingly delicious pasta recipe for me, and adding baby peas was new to me