| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Live, Ham, Mushrooms, Pasta/noodl, Sauces |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
+ 1 tsp. olive oil |
|
|
Chopped garlic, to taste |
| 1 |
sm |
Can tomato sauce |
| 1/4 |
lb |
Prosciutto, sliced thin, in small pieces |
| 1 |
sm |
Can mushrooms |
| 1 |
sm |
Can diced carrots |
| 1 |
md |
Can artichoke hearts, in water or oil |
| 1 |
ts |
Basil |
| 1 |
ts |
Parsley |
|
|
Salt, pepper, to taste |
| 1/2 |
pt |
Cream (light cream or half-and-half) |
|
|
Grated cheese |
| 1 |
lb |
Fettuccine |
INSTRUCTIONS
* 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@sojourn.com
NOTES : Winners of the "LIVE" Favorite Family Recipe Contest MONDAY, APRIL
14 SPAGHETTI SAUCE winner: Roselyn Fedeli from Huntington, Connecticut
Recipe by: http://www.tvplex.com/BuenaVista/RegisAndKathieLee/Recipes.h
Posted to MC-Recipe Digest V1 #577 by Roberta Banghart
<bobbi744@sojourn.com> on Apr 18, 1997
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