Post by Kathy on Aug 27, 2016 23:43:44 GMT
Capellini D'Angelo Prosciutto Roma
Mmmmmm! What an awesome dish from Chef Dennis (not my hubby)
I love his blog and Nancy from TOH did a review of this recipe and I knew I had to make it! The homemade sauce is so good and so Italiany! My house smelled amazing! The heavy cream added so much creaminess to the sauce and the little bites of sweet peas were so good! I love prosciutto and it really finished off the dish! I couldn't find capellini pasta so the closest I could find to it was angel hair! Perfect! My hubby had 2 servings and my family loved it! I think this makes a lot of sauce so you could save some of it for another Italian recipe!
2 cups Crushed Tomatoes
2 cups Heavy Cream
2 cups Chicken Stock
1 cup grated Romano Cheese
2 tablespoon Olive oil
12 ounces mushrooms, sliced
1 cup sweet baby peas
4 ounces prosciutto, cut into strips
1 pound Capellini, or the pasta of your choice (I used Angel Hair)
black pepper to taste
½ teaspoon granulated garlic
½ teaspoon granulated onion
Additional Romano Cheese to serve with dish
In a sauce pot add the olive oil and mushrooms and saute mushrooms until tender.
Add the crushed tomatoes and simmer for a few minutes. Add the chicken stock and heavy cream, mix well.
Add romano cheese, granulated garlic, onion and black pepper, making sure everything is well blended in the sauce, then turn down heat and allow to simmer and reduce to thicken the sauce for about 10 minutes. Remove from heat.
Boil water per directions for pasta and cook pasta. When pasta is 3-4 minutes from being done, place sauce back on medium heat and add peas and prosciutto to sauce, allow to simmer until pasta is ready.
Serve immediately.
