Shelly's Recipe

CAPELLINI D ANGELO ROMA

Category: Pasta - Meat

2 Cup San Marzano crushed tomatoes
2 cup heavy cream
2 cup chicken stock
1 cup grated romano cheese
2 tbsp olive oil
12 oz mushrooms sliced
1 cup sweet baby peas
4 oz prosciutto (cut into strips)
1 pound Capellini, or the pasta of your choice, cooked al dente
Black pepper to taste
1/2 tsp granulated garlic
1/2 tsp granulated onion
Additional Romano Cheese to serve with dish

In a sauce pot add the olive oil and mushroom and saute mushrooms till tender. Add the crushed tomatoes and simmer for a few minutes. Add the chicken stock, and heavy cream, mixing well and the 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.

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. If the sauce is too thick simply thin it out with additional stock or cream. Serve immediately Serves: 4