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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 mins
Cook Time10 mins
Total Time20 mins
Course: Entree, Side Dish
Cuisine: Italian
Servings: 2
Calories: 1340kcal


  • 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


  • 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.


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


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