Ingredients for Fettuccini With Spicy Tomato Cream Sauce
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 teaspoon red pepper flakes (or more, to taste)
- Diced Tomatoes
- 1 teaspoon salt
- Heavy Whipping Cream
- Fettuccine Pasta
- 1/4 cup chopped fresh basil
- Parmesan Cheese
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How to Make Fettuccini With Spicy Tomato Cream Sauce
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1/2 cup chopped onion and 1/2 teaspoon red pepper flakes (or more, to taste). Cook for 5 minutes, until softened.
- Stir in 1 (28-ounce) can of pureed tomatoes (or 2 cups of homemade puree) and 1 teaspoon of salt.
- Increase heat to high and cook, stirring occasionally, until the sauce has thickened and most of the liquid has evaporated (about 8-10 minutes).
- Reduce heat to low. Stir in 1 cup of heavy cream.
- Bring to a gentle simmer and cook for 1 minute.
- Meanwhile, cook 1 pound of fresh fettuccine according to package directions.
- Drain the pasta, reserving about 1/2 cup of pasta water.
- Add the cooked fettuccine to the sauce. Toss to coat, adding a little pasta water if needed to loosen the sauce.
- Stir in 1/4 cup chopped fresh basil.
- Serve immediately, topped with grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
25g
Fat
66g
Carbs
27g
