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    Home » Recipes » Main Meals

    Spaghetti D’Angelo Roma Recipe

    Published: Oct 17, 2021 · Modified: Oct 28, 2021 by Chef Dennis Littley

    269 shares
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    5 from 27 votes
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    pinterest image for spaghetti d'angelo

    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 well it’s time to find a new restaurant.

    close up of spaghetti d'angelo

    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.

    Table of Contents:

    • What Ingredients do I need to make Spaghetti D’Angelo Roma?
    • Do I have to use Spaghetti?
    • Do I have to use Prosciutto?
    • How do I make Spaghetti D’Angelo?
    • More Pasta Recipes You’ll Love!
    • Spaghetti D’Angelo
      • Ingredients
      • Instructions
      • Notes
      • Nutrition

    What Ingredients do I need to make Spaghetti D’Angelo Roma?

    ingredients to make spaghetti D'angelo

    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 romano cheese to the sauce

    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!

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      Pasta Aglio e Olio with Broccoli Rabe
    • vegetarian sauce over pasta in a white bowl
      Vegetarian Pasta in Tomato Sauce

    Did you make this? Please RATE THE RECIPE below!

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    overhead partial view of spaghetti d'angelo in a white bowl
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    5 from 27 votes

    Spaghetti D’Angelo

    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 20 minutes to make and will soon become one of your favorite pasta sauces.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Entree, Side Dish
    Cuisine: Italian
    Servings: 2
    Calories: 1340kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
    Prevent your screen from going dark

    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.

    Notes

    *if sauce is too thick, thin it out with additional stock or cream.

    Nutrition

    Calories: 1340kcal | Carbohydrates: 152g | Protein: 45g | Fat: 62g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 827mg | Potassium: 1349mg | Fiber: 11g | Sugar: 15g | Vitamin A: 1968IU | Vitamin C: 28mg | Calcium: 420mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Michelle @ Italian Mama Chef

      February 28, 2012 at 5:22 pm

      5 stars
      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.

      Reply
    2. Larry

      February 28, 2012 at 6:15 am

      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.

      Reply
    3. Marsha @ The Harried Cook

      February 28, 2012 at 2:10 am

      This looks amazing! I love creamy pasta and this looks perfect! Thanks for sharing 🙂

      Reply
    4. Alyssa

      February 28, 2012 at 12:59 am

      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!

      Reply
    5. Hyosun Ro

      February 27, 2012 at 10:45 pm

      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.

      Reply
    6. Kiri W.

      February 27, 2012 at 10:05 pm

      This looks absolutely fantastic – creamy and delicate at the same time. Very well done!

      Reply
    7. Claudia

      February 27, 2012 at 7:16 pm

      It’s a wonderful mission – to make all meals more “interesting.” This does have it all – textures, colors and many melded flavors.

      Reply
    8. Janet@FCTC

      February 27, 2012 at 5:08 pm

      This looks amazingly delicious, Dennis. I love pretty much every single ingredient in it. Sooooo trying this.

      Reply
    9. Emily @ Life on Food

      February 27, 2012 at 12:48 pm

      Oh man that sauce sounds decadent. It looks delicious!

      Reply
    10. Megan @ Pip and Ebby

      February 27, 2012 at 12:11 pm

      Another great recipe! Loving all of those flavors!!

      Reply
    11. JayCee

      February 27, 2012 at 11:49 am

      5 stars
      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.

      Reply
      • Chef D

        February 27, 2012 at 11:54 am

        Thanks so much! I hope you enjoy this sauce, its light and delicate, just keep some extra cheese on hand!

        Reply
    12. Cher

      February 27, 2012 at 10:27 am

      What a beautiful & simple course – I love the pea and proscuitto combination.

      Reply
    13. Laura Madere

      February 27, 2012 at 9:40 am

      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

      Reply
      • Chef D

        February 27, 2012 at 9:57 am

        Thank Laura! I’m so glad you liked this pasta dish, and I do appreciate the link!

        Reply
    14. Anne@dishinggourmet

      February 27, 2012 at 8:48 am

      5 stars
      This looks fabulous! I’m always looking for new Italian dishes to try.

      Reply
    15. Sofie Dittmann @thegermanfoodie

      February 27, 2012 at 8:32 am

      5 stars
      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.

      Reply
    16. Debbi(World Cookshare)

      February 27, 2012 at 5:52 am

      5 stars
      Fantastic recipe as always Dennis. Other half would like this as it hasn’t got a heavy tomato base.

      Reply
    17. Debbi

      February 27, 2012 at 5:40 am

      5 stars
      What a lovely recipe will be trying this out soon. Great food as always Dennis

      Reply
    18. Villy @ For the love of Feeding

      February 27, 2012 at 4:51 am

      Yum!! You’ve got to love a nice plate of pasta!

      Reply
    19. Kath

      February 26, 2012 at 11:25 pm

      That is just a beautiful pasta dish, Dennis! I’m not surprised that Lisa liked it! Have a great week.

      Reply
    20. Jean (Lemons and Anchovies)

      February 26, 2012 at 10:00 pm

      This is my kind of pasta dish–loaded with texture and flavor but quick and easy to make. Love!

      Reply
    Newer Comments »

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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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