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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

    266 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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      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 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
    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

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    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. Swathi

      October 18, 2021 at 12:27 am

      5 stars
      This spaghetti dish is my favorite. It was a perfect meal.

      Reply
    2. Sue

      October 17, 2021 at 11:27 pm

      5 stars
      This was a great new way to make pasta, everyone loved it – thank you!

      Reply
    3. Debra

      October 17, 2021 at 11:16 pm

      5 stars
      Loved that sauce…will definitely be making it again.

      Reply
    4. Ramona

      October 17, 2021 at 11:11 pm

      5 stars
      This was a delicious dish. Thanks for sharing your wonderful recipe.

      Reply
    5. Rob

      October 17, 2021 at 10:25 pm

      5 stars
      This was delicious! Great alternative to red sauce.

      Reply
    6. Erin

      October 17, 2021 at 8:24 pm

      This was such a delicious pasta!

      Reply
    7. Brian Nagele

      December 20, 2019 at 9:56 pm

      5 stars
      Shared! This is AWESOME stuff! Thank you!

      Reply
    8. Lynn

      June 02, 2013 at 9:51 am

      May I know what type of mushroom should i use?

      Reply
      • Chef Dennis

        June 02, 2013 at 1:28 pm

        hi Lynn

        I use regular button mushrooms, but you could use baby portabella’s if you like.
        Dennis

        Reply
    9. mike @ TheCulinaryLens

      October 09, 2012 at 5:40 pm

      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…

      Reply
      • Chef Dennis

        June 02, 2013 at 1:28 pm

        Thank you Mike!

        Reply
    10. Kimby

      October 08, 2012 at 3:22 pm

      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!

      Reply
    11. Chris and Amy

      March 04, 2012 at 10:50 am

      5 stars
      That looks scrumptious! A great mix of flavors, and that cream sauce sounds like something we’d want to lick off the plate!

      Reply
    12. Michelle

      March 02, 2012 at 10:21 pm

      Yum! I miss cream!

      Reply
    13. Stephanie

      March 02, 2012 at 10:30 am

      5 stars
      Love this recipe Chef D! You’re amazing!! I always get so hungry reviewing your posts!

      Reply
      • Chef D

        March 02, 2012 at 10:37 am

        Thank you Stephanie!

        Reply
    14. Dara

      March 01, 2012 at 9:30 am

      Great pasta – I adore the combination of peas and prosciutto.

      Reply
    15. Steve @ the black peppercorn

      February 29, 2012 at 2:53 pm

      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.

      Reply
    16. Jenn and Seth (@HomeSkilletCook)

      February 29, 2012 at 2:24 pm

      this pasta dish looks absolutely fantastic, can’t wait to try!

      Reply
    17. Jen

      February 29, 2012 at 8:29 am

      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.

      Reply
    18. anna

      February 28, 2012 at 11:51 pm

      5 stars
      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!

      Reply
    19. Becki's Whole Life

      February 28, 2012 at 9:29 pm

      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!

      Reply
    20. Kita

      February 28, 2012 at 8:12 pm

      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.

      Reply
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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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