Name: Capellini D'Angelo Roma
Cook time: 30 min
Total time: 30 min
Ingredients: 2 cups canned crushed tomatoes; 2 cups heavy cream; 2 cups chicken stock; 1 cup grated Romano cheese; 2 tbsp olive oil; 12 oz sliced mushrooms; 1 cup peas (cooked); 4 oz thick cut bacon or prosciutto (cooked); 1/2 tsp granulated garlic (or 1 clove finely minced fresh garlic); 1/2 tsp granulated onion; 1 lb angel hair pasta (capellini) or spaghettini; fresh ground pepper; extra Romano for garnish

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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.

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.

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

Laureen King

An exceptional creamy tomato pasta sauce flavoured with bacon, peas mushrooms and Romano cheese.

4.41 from 5 votes

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Cook Time 30

Total Time 30

Course Dinner

Cuisine Italian

Servings

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

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