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!
More Pasta Recipes You’ll Love!
Spaghetti D’Angelo
Ingredients
- 1 Cup crushed tomatoes – San Marzano
- ¾ cup heavy cream
- ¾ Cup chicken stock
- ½ cup grated Romano cheese
- 1 tablespoon 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 teaspoon black pepper
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- additional Romano cheese to serve with dish
Instructions
- Boil water per directions for pasta and cook pasta
- 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, making sure the cheese is well blended into the sauce.
- Add the prosciutto, peas, herbs and seasonings to the pan. Mix well and bring to a light boil.
- Toss a little of the sauce with the pasta and serve with the remainder of the sauce, a sprinkle of Romano cheese and black pepper.
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.
Janet@FCTC 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!
Anne@dishinggourmet 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!