Name: Spaghetti D'Angelo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 Cup crushed tomatoes - San Marzano; ¾ cup heavy cream; ¾ Cup chicken stock; ½ cup grated Romano cheese; 1 tbsp olive oil; 6 oz mushrooms sliced; ½ cup sweet baby peas; 2 oz prosciutto (cut into strips); 12 oz spaghetti (or the pasta of your choice); ¼ tsp black pepper; ½ tsp granulated garlic; ½ tsp granulated onion; additional Romano cheese to serve with dish

5 from 27 votes

Jump to Recipe Print Recipe

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.

overhead view of spaghetti d'angelo in a white bowl

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 or a meat sauce, 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?

sauteed mushrooms in saute pan with added crushed tomatoes

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.

stock, cream and seasonings added to the tomato mushroom mixture

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 prosciutto, peas and seasonings to sauce

Add the prosciutto, peas, herbs and seasonings to the pan. Mix well and bring to a light boil.

overhead partial view of spaghetti d'angelo in a white bowl

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!

More Pasta Recipes You’ll Love!

Print Recipe Save

5 from 27 votes