Fettuccine a la chef

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

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