Capellini D' Angelo Roma, Mushrooms, Peas & Bacon - (Free Recipe below)

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Capellini D' Angelo Roma, Mushrooms, Peas & Bacon - (Free Recipe below)
by Laureen King from ArtandtheKitchen
Serves: 4 Cook time: 20 min
  • 2 cups canned crushed tomatoes
  • 2 cups heavy cream
  • 2 cups chicken stock
  • 1 cup  grated Romano cheese
  • 2 tablespoons olive oil
  • 12 oz sliced mushrooms
  • 1 cup peas (cooked)
  • 4 oz thick cut bacon (cooked) prosciutto will also work
  • 1/2 teaspoon granulated garlic 
  • 1/2 teaspoon granulated onion
  • 1 lb capellini or spaghettini
  • fresh ground pepper
  • extra Romano for garnish
  1. Heat olive oil in large saucepan, sauté mushrooms until golden.
  2. Add crushed tomatoes and simmer for a few minutes.
  3. Stir in cream and chicken stock.
  4. Add Romano cheese, granulated onion and garlic.
  5. Season with fresh ground pepper.
  6. Turn heat down and simmer for about 10 minutes until sauce thickens a bit.
  7. While sauce is simmering, cook pasta.
  8. When pasta is almost done stir peas and bacon into sauce.
  9. Drain pasta, stir sauce into pasta.
  10. Garnish with shredded Romano cheese and fresh ground pepper.