Yield: 4 Servings
1 c strawberries, thinly sliced ⅓ c dark brown sugar, divided ¾ c heavy cream
4 oz angel hair pasta
2 tb chopped, toasted hazelnuts In small bowl, toss strawberries and 1 tablespoon brown sugar. Cover set aside. In medium saucepan, combine cream and remaining brown sugar. Bring to boil stirring constantly. Reduce heat and simmer several minutes or until sugar is dissolved and cream is light brown in color and smooth in consistency. Remove from heat. Cook pasta el dente. Drain very well. Return saucepan to heat, add pasta and toss until thruoughly coated and heated. Place pasta in serving bowl or in individual dishes. Spoon strawberries and juices over pasta. Sprinkle chopped nuts. Serve immediately.