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    Home » Recipes » Pasta Recipes

    Capellini D'Angelo Roma

    June 26, 2014 by Laureen King

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    Capellini D'Angelo Roma is a fantastic pasta recipe with angel hair pasta, peas and lean, thick cut bacon tossed in a creamy tomato sauce.
    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. This recipe for Capellini D'Angelo Roma is courtesy of Chef Dennis of a Culinary Journey with Chef Dennis.Capellini D'Angelo Roma is a fantastic pasta recipe with angel hair pasta, peas and lean, thick cut bacon tossed in a creamy tomato sauce.

    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. The only substitution I made from the original recipe was using lean, thick cut bacon instead of prosciutto.

    Capellini D'Angelo Roma

    Capellini D'Angelo Roma

    Laureen King
    An exceptional creamy tomato pasta sauce flavoured with bacon, peas mushrooms and Romano cheese.
    4 from 3 votes
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    Cook Time 30 mins
    Total Time 30 mins
    Course Dinner
    Cuisine Italian
    Servings 6
    Calories 827 kcal

    Ingredients
      

    • 2 cups canned crushed tomatoes
    • 2 cups heavy cream
    • 2 cups chicken stock
    • 1 cup grated Romano cheese
    • 2 tablespoon olive oil
    • 12 oz sliced mushrooms
    • 1 cup peas cooked
    • 4 oz thick cut bacon or prosciutto cooked
    • ½ teaspoon granulated garlic or 1 clove finely minced fresh garlic
    • ½ teaspoon granulated onion
    • 1 lb angel hair pasta (capellini) or spaghettini
    • fresh ground pepper
    • extra Romano for garnish

    Instructions
     

    • Heat olive oil in large saucepan, sauté mushrooms until golden.
    • Add crushed tomatoes and simmer for a few minutes.
    • Stir in cream and chicken stock.
    • Add Romano cheese, granulated onion and garlic.
    • Season with fresh ground pepper.
    • Turn heat down and simmer for about 10 minutes until sauce thickens a bit.
    • While sauce is simmering, cook pasta.
    • When pasta is almost done stir peas and bacon into sauce.
    • Drain pasta, stir sauce into pasta.
    • Garnish with shredded Romano cheese and fresh ground pepper.

    Notes

    Recipe courtesy of A Culinary Journey with Chef Dennis

    Nutrition

    Calories: 827kcalCarbohydrates: 74gProtein: 26gFat: 49gSaturated Fat: 25gCholesterol: 141mgSodium: 585mgPotassium: 839mgFiber: 6gSugar: 10gVitamin A: 1594IUVitamin C: 19mgCalcium: 282mgIron: 3mg
    Keyword angel hair pasta, pasta creamy tomato sauce
    Tried this recipe?Let us know how it was!
    Capellini D'Angelo Roma
    Enjoy these other family friendly pasta recipes Baked Spaghetti Pie and Tuna Casserole.
    Angel hair pasta with peas and bacon

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    Reader Interactions

    Comments

    1. Chef Dennis Littley

      June 26, 2014 at 6:46 pm

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

      Reply
      • Laureen King

        June 27, 2014 at 2:58 am

        Thank you very much Chef Dennis.

        Reply
    2. Anonymous

      June 28, 2014 at 4:44 am

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

      Reply
      • Laureen King

        June 28, 2014 at 4:55 am

        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.

        Reply
    3. Wags

      July 02, 2014 at 11:23 pm

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

      Reply
      • Laureen King

        July 02, 2014 at 11:34 pm

        I think asparagus may work well instead

        Reply

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    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! about me!

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