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.
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You might also like my Pasta alla Caponata Recipe.