Capellini D'Angelo Roma
An exceptional creamy tomato pasta sauce flavoured with bacon, peas mushrooms and Romano cheese.
- 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
- ½ tsp granulated garlic or 1 clove finely minced fresh garlic
- ½ tsp granulated onion
- 1 lb angel hair pasta (capellini) or spaghettini
- fresh ground pepper
- extra Romano for garnish
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.
Calories: 827kcal | Carbohydrates: 74g | Protein: 26g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 141mg | Sodium: 585mg | Potassium: 839mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1594IU | Vitamin C: 19mg | Calcium: 282mg | Iron: 3mg