Capellini D’Angelo Roma
Capellini D’Angelo Roma is a fantastic pasta recipe made with angel hair pasta in a creamy tomato sauce with peas and lean, thick cut bacon.
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 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 will happily make it. So I sent him on a search through some favorite recipes I had collected on Pinterest. This recipe for Capellini D’Angelo Roma is courtesy of Chef Dennis of a Culinary Journey with Chef Dennis.
This exceptional pasta dish has a creamy tomato sauce flavoured with bacon, peas, mushrooms and Romano cheese. A perfect 30 minute meal that is so easy to prepare and one the whole family will love.
Options and substitutions
- Bacon : I use very meaty, thick cut bacon, but prosciutto, lean ham or pancetta will also work.
- Capellini : options would be spaghettini, spaghetti or even fettuccine.
- Romano Cheese : parmesan Grana Padano or Asiago are great options.
- Chicken Stock : I make my own Chicken Stock recipe, but your favorite store-bought works.
- Peas : I prefer peas in this recipe, but fresh asparagus also goes nicely.
Favourite Pasta Recipes
Pasta dishes are usually easy to make and perfect for busy weekday dinners.
Capellini D’Angelo Roma
Ingredients
- 4 oz thick cut bacon or prosciutto
- 12 ounces fresh mushrooms sliced
- 2 cloves garlic finely minced
- 1/2 cup onion finely chopped
- 2 cups canned crushed tomatoes
- 2 cups heavy cream
- 2 cups chicken stock
- 1 cup grated Romano cheese
- 1 cup peas cooked
- 1 lb angel hair pasta spaghettini or spaghetti will also work
- fresh ground pepper
- shredded Romano cheese for garnish
- 2 tbsp fresh parsley chopped for garnish (optional)
Instructions
- Heat a large skillet and cook the bacon until slightly crisp. Remove from skillet and set aside.
- Using the same pan sauté the mushrooms, onion and garlic until tender and golden.
- Drain off any excess bacon grease.
- Stir in the crushed tomatoes and heat until simmering.
- Whisk in the cream and chicken stock.
- Stir in the Romano cheese and continue to stir until the cheese in melted and combined
- Add the bacon back into the sauce.
- Season with fresh ground pepper.
- Reduce heat and simmer for about 10 minutes until sauce thickens a bit.
- While the sauce is simmering, cook the pasta.
- When the pasta is almost done stir the peas into the sauce.
- Drain the angel hair pasta and toss together with the sauce.
- Garnish with shredded Romano cheese, fresh ground pepper and parsley.
thank you so much for the shout out Laureen, you did an outstanding job with this dish!
Thank you very much Chef Dennis.
This looks delish, & I adore cheese, but my hubby doesn’t. Is it necessary to put the Romano in the sauce mix?
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.
Looks divine Laureen! Can’t wait to make it – minus the mushrooms!!
I think asparagus may work well instead