Ingredients for Fettuccine Boscaiola
- Button Mushrooms
- 1 medium onion, finely chopped
- Garlic Cloves
- Diced Tomatoes
- Fresh Parsley
- Salt
- Pepper
- Fettuccine Pasta
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How to Make Fettuccine Boscaiola
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and cook until softened, about 5 minutes.
- Add 2 minced cloves of garlic and cook for 1 minute more, until fragrant.
- Stir in 8 ounces of sliced cremini mushrooms and cook until softened, about 5 minutes.
- Add 1 (28 ounce) can of crushed tomatoes. Bring to a simmer, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
- While the sauce simmers, cook 1 pound of fettuccine according to package directions. Add a splash of olive oil to the pasta water to prevent sticking.
- Stir in 1/4 cup of chopped fresh parsley into the sauce. Season with salt and pepper to taste.
- Drain the cooked fettuccine and add it to the skillet with the sauce. Toss to combine.
- Serve immediately and enjoy your delicious Fettuccine Boscaiola!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
28g
Fat
1g
Carbs
19g
