Ingredients

The following ingredients have 4 Servings
  • 1 Cup crushed tomatoes - San Marzano
  • ¾ cup heavy cream
  • ¾ Cup chicken stock
  • ½ cup grated Romano cheese
  • 1 tbsp olive oil
  • 6 oz mushrooms sliced
  • ½ cup sweet baby peas
  • 2 oz prosciutto (cut into strips)
  • 12 oz spaghetti (or the pasta of your choice)
  • ¼ tsp black pepper
  • ½ tsp granulated garlic
  • ½ tsp granulated onion
  • additional Romano cheese to serve with dish

Instruction

  • Boil water per directions for pasta and cook pasta
  • Add the olive oil and mushroom to a saute pan over high heat and sautee the mushrooms until fully cooked.
  • Add the crushed tomatoes to the pan and allow it to simmer for 2-3 minutes.
  • Add the chicken stock and heavy cream to the pan. Mix well and bring to a low boil, allowing the sauce to reduce for 3-4 minutes.
  • Add the Romano cheese, making sure the cheese is well blended into the sauce.
  • Add the prosciutto, peas, herbs and seasonings to the pan. Mix well and bring to a light boil.
  • Toss a little of the sauce with the pasta and serve with the remainder of the sauce, a sprinkle of Romano cheese and black pepper.