Capellini D'Angelo Roma
Servings: 6
Calories: 791kcal
Angel hair pasta tossed in a creamy tomato sauce with bacon, peas mushrooms and Romano cheese.
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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.
Notes
Recipe courtesy of A Culinary Journey with Chef Dennis
Nutrition
Calories: 791kcal | Carbohydrates: 75g | Protein: 27g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 587mg | Potassium: 887mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1719IU | Vitamin C: 22mg | Calcium: 300mg | Iron: 3mg