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.
Table of Contents:
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 spaghetti dish is my favorite. It was a perfect meal.
This was a great new way to make pasta, everyone loved it – thank you!
Loved that sauce…will definitely be making it again.
This was a delicious dish. Thanks for sharing your wonderful recipe.
This was delicious! Great alternative to red sauce.
This was such a delicious pasta!
Shared! This is AWESOME stuff! Thank you!
May I know what type of mushroom should i use?
I use regular button mushrooms, but you could use baby portabella’s if you like.
mike @ TheCulinaryLens
I always enjoy your In My Restaurant Kitchen series.. I sometime find cooking at home very trying as scaling things down and just slowing down and enjoying it can take some getting used to…
Thank you Mike!
Dennis, many thanks for posting this on Mike’s link-up (The Culinary Lens) — I was just about to whip up an Alfredo for supper, but a”tomato Alfredo type” sauce sounds even better! (Might have to “pinch hit” with bacon instead of prosciutto… you know me! 🙂 YUM!
Chris and Amy
That looks scrumptious! A great mix of flavors, and that cream sauce sounds like something we’d want to lick off the plate!
Yum! I miss cream!
Love this recipe Chef D! You’re amazing!! I always get so hungry reviewing your posts!
Thank you Stephanie!
Great pasta – I adore the combination of peas and prosciutto.
Steve @ the black peppercorn
we regularly have pasta here and I am always looking for a new version to try. Chef, this is my next pasta dish. I am sure my wife will love it – she is the HUGE past fan in our house.
Jenn and Seth (@HomeSkilletCook)
this pasta dish looks absolutely fantastic, can’t wait to try!
The longer I’m in school the more I’m amazed at the thought and strategy that goes into making a restaurant successful. I’d always been naive enough to think it was just great food and a lot of hard work. But now I can understand and appreciate the a customer’s experience really starts the minute the minute they pull into the parking lot and doesn’t end until you politely usher them out after their meal.
ooo i feel so lucky to be able to try this restaurant grade recipe! it looks like it is going to be my favorite pasta…i can’t wait!
Becki's Whole Life
I love all of the flavors in this pasta dish. There is a restaurant here in town that makes a dish very similar to this and it’s my absolute favorite. So happy to have this recipe – I will be making this very soon!
Mmmm Chef, you had me at light sauce. I love everything about this. The subtle tomato, the prosciutto, heck – Id even eat the mushrooms. This sauce sounds like the perfect start to a great supper, just as you intended.