Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | + 1 tsp. olive oil |
\N \N | Chopped garlic, to taste |
1 small | Can tomato sauce |
¼ pounds | Prosciutto, sliced thin, in small pieces |
1 small | Can mushrooms |
1 small | Can diced carrots |
1 medium | Can artichoke hearts, in water or oil |
1 teaspoon | Basil |
1 teaspoon | Parsley |
\N \N | Salt, pepper, to taste |
½ pint | Cream (light cream or half-and-half) |
\N \N | Grated cheese |
1 pounds | Fettuccine |
* In a pot, saute garlic in olive oil. * Add all sauce ingredients, except cream and cheese. Simmer while pasta is cooking in a separate pot. * When pasta is done, add cream to sauce. * Place drained pasta on a platter. Pour sauce over pasta and toss. * Serve with grated cheese.
Makes 4 servings. MC formatting by bobbi744@...
NOTES : Winners of the "LIVE" Favorite Family Recipe Contest MONDAY, APRIL 14 SPAGHETTI SAUCE winner: Roselyn Fedeli from Huntington, Connecticut Recipe by:
Posted to MC-Recipe Digest V1 #577 by Roberta Banghart <bobbi744@...> on Apr 18, 1997