Fettuccine a la chef
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | + 1 tsp. olive oil |
| 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 |
| Salt, pepper, to taste | ||
| ½ | pint | Cream (light cream or half-and-half) |
| Grated cheese | ||
| 1 | pounds | Fettuccine |
Directions
* 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