Wednesday, June 25, 2014

Capellini D'Angelo Roma

 My son recently had an emergency appendectomy and recovery involved moving back home for a couple of weeks to have dear old Mom take care of him. After he got his appetite back it was like non- stop hunger set in and I was was constantly hearing "Mom can you make me something to eat". Now the one thing about cooking that I don't enjoy is deciding what to make. I love when I get requests to make something or try a certain recipe.  Just tell me and I'll happily make it. So I sent him on a search through some of the recipes I had collected on Pinterest. The following recipe by Chef Dennis of a Culinary Journey with Chef Dennis was at the top of his list.

This a 30 minute meal that is so easy to prepare and I received rave reviews from my son. The only substitution I made was thick cut bacon instead of prosciutto.
Capellini D' Angelo Roma
by Laureen King from ArtandtheKitchen
Serves: 4 Cook time: 20 minutes
  • 2 cups canned crushed tomatoes
  • 2 cups heavy cream
  • 2 cups chicken stock
  • 1 cup  grated Romano cheese
  • 2 tablespoons olive oil
  • 12 oz sliced mushrooms
  • 1 cup peas (cooked)
  • 4 oz thick cut bacon (cooked) prosciutto will also work
  • 1/2 teaspoon granulated garlic 
  • 1/2 teaspoon granulated onion
  • 1 lb capellini or spaghettini
  • fresh ground pepper
  • extra Romano for garnish
  1. Heat olive oil in large saucepan, sauté mushrooms until golden.
  2. Add crushed tomatoes and simmer for a few minutes.
  3. Stir in cream and chicken stock.
  4. Add Romano cheese, granulated onion and garlic.
  5. Season with fresh ground pepper.
  6. Turn heat down and simmer for about 10 minutes until sauce thickens a bit.
  7. While sauce is simmering, cook pasta.
  8. When pasta is almost done stir peas and bacon into sauce.
  9. Drain pasta, stir sauce into pasta.
  10. Garnish with shredded Romano cheese and fresh ground pepper.


  1. thank you so much for the shout out Laureen, you did an outstanding job with this dish!

  2. This looks delish, & I adore cheese, but my hubby doesn't. Is it necessary to put the Romano in the sauce mix?

    1. You could try it without, but I think the cheese really adds extra flavour to the dish. I found using Romano cheese did not seem to give the dish an overly strong cheese taste.

  3. Looks divine Laureen! Can't wait to make it - minus the mushrooms!!

    1. I think asparagus may work well instead