Fettuccine with Creamy Tomato Sauce is loved by the whole family any moment of the year, so this is a four-season recipe. I understand you are surrounded with fall meals which include hearty stews, comforting soups and of course lots of pumpkin things. I’ve been cooking for fall for weeks as well, but I just want to make something which is not limited to a specific season this time around.
Fettuccine with Creamy Tomato Sauce is loved by everyone any time of the entire year, which means this is a four-season formula. I know you are surrounded with fall recipes such as hearty stews, comforting soups and undoubtedly plenty of pumpkin things. I’ve been cooking food for fall for weeks as well, but I simply want to make something is not limited by a particular season this time. We are still obsessed with fall quality recipes like Chocolate Chip Pumpkin Bread and Tomato Chicken Rice Soup though and I’m sure I will be making these often this year.
You might think Fettuccine with Creamy Tomato Sauce is the best in summer when we have fresh and tasty tomatoes. You don’t have to consider the season if you have Homemade Tomato Paste and preserved tomatoes though. We are so lucky that we maintained more than thirty jars of tomatoes last summer months! I love to use tomatoes in so many dishes, especially in soups and in various sauces I add into pasta meals. This fettuccine is merely one of those lucky dishes with summer tomatoes.
I sauteed onion and garlic in a skillet and then added other ingredients for the sauce. I seasoned the sauce with a little dried mint and black pepper. I ended up with a wonderfully flavorful creamy sauce and nothing can go wrong with it.
Fettuccine with Creamy Tomato Sauce is an affluent pasta dish with heavy cream, tomatoes and just a little parmesan cheese. I added the cheese right into pot and stir well to make the dish even creamier.
I garnished it with chopped green onions, but you can use your favorite herb. Perhaps you can even then add into the sauce. Parmesan is not a must in this recipe, you can transform it too. Crumbled goat cheese would be fine too.
All you need is a bottle of quality red wine now!
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
2 tablespoons olive oil
1 onion, diced
4 cloves garlic clove, minced
1 cup pureed tomatoes
1 teaspoon tomato paste
1 teaspoon dried mint
1 teaspoon dark pepper
1/2 teaspoon salt
1 cup heavy cream
1/2 cup grated parmesan cheese
3/4 pound fettuccine
Green onions for garnish
Put a huge container of salted water on to boil.
On the other hand you can prepare the sauce. Heat essential olive oil in a pan on medium temperature. Add onions and garlic and prepare until sensitive about 3 minutes.
Add in tomato paste and pureed tomato, mix.
Season with dried mint, black pepper and salt. Cook until everything is blended. Finally pour the cream and let it simmer for about 5 minutes until the sauce thickens.
Add fettuccine in to the boiling drinking water and cook uncovered for 8-10 minutes. Drain the pasta reserving 1/2 cup of pasta water.
Toss the fettuccine and parmesan with the sauce and stir well until everything is combined well.
You can add a little of the reserved pasta water if it looks too dry.
Garnish with green onions and serve.