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Home » Recipes » 30 Minute Meals

Spaghetti D’Angelo Roma Recipe

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

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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

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!

  • Fettuccine Alfredo in a white bowl.
    Easy Fettuccine Alfredo
  • pasta topped with caponata
    Pasta alla Caponata
  • overhead shot of pasta aioli with broccoli rabe in a white oval bowl
    Pasta Aglio e Olio with Broccoli Rabe
  • vegetarian sauce over pasta in a white bowl
    Vegetarian Pasta in Tomato Sauce

overhead partial view of spaghetti d'angelo in a white bowl

Spaghetti D’Angelo

Chef Dennis Littley
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.
5 from 27 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Entree, Side Dish
Cuisine Italian
Servings 2
Calories 1340 kcal

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.

Notes

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

Nutrition

Calories: 1340kcalCarbohydrates: 152gProtein: 45gFat: 62gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 170mgSodium: 827mgPotassium: 1349mgFiber: 11gSugar: 15gVitamin A: 1968IUVitamin C: 28mgCalcium: 420mgIron: 5mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 27 votes

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    Recipe Rating




  1. Chris and Amy says

    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
  2. Michelle says

    March 02, 2012 at 10:21 pm

    Yum! I miss cream!

    Reply
  3. Stephanie says

    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 says

      March 02, 2012 at 10:37 am

      Thank you Stephanie!

      Reply
  4. Dara says

    March 01, 2012 at 9:30 am

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

    Reply
  5. Steve @ the black peppercorn says

    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
  6. Jenn and Seth (@HomeSkilletCook) says

    February 29, 2012 at 2:24 pm

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

    Reply
  7. Jen says

    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
  8. anna says

    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
  9. Becki's Whole Life says

    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
  10. Kita says

    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
  11. Michelle @ Italian Mama Chef says

    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
  12. Larry says

    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
  13. Marsha @ The Harried Cook says

    February 28, 2012 at 2:10 am

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

    Reply
  14. Alyssa says

    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
  15. Hyosun Ro says

    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
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. 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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