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.
Servings: 2
Calories: 1340kcal
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: 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