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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 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
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
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:
1340
kcal
|
Carbohydrates:
152
g
|
Protein:
45
g
|
Fat:
62
g
|
Saturated Fat:
30
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
22
g
|
Trans Fat:
1
g
|
Cholesterol:
170
mg
|
Sodium:
827
mg
|
Potassium:
1349
mg
|
Fiber:
11
g
|
Sugar:
15
g
|
Vitamin A:
1968
IU
|
Vitamin C:
28
mg
|
Calcium:
420
mg
|
Iron:
5
mg