Fettuccini With Spicy Tomato Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I got this one off the Internet several years ago. My husband and I love it! It tastes best with fresh fettuccini. To vary the heat, us more or less red pepper flakes. My husband hates chunks of tomatoes, so I puree the diced tomatoes. It changes the texture, but not in a bad way. Ingredients:
1 tablespoon butter |
1/4 cup minced onion |
1/8 teaspoon red pepper flakes |
1 (14 1/2 ounce) can diced tomatoes, drained |
1/4 teaspoon salt |
1/3 cup heavy whipping cream |
9 ounces fettuccine pasta |
1/4 cup chopped basil |
fresh grated parmesan cheese |
Directions:
1. Melt the butter in a large skillet over medium heat. Cook onion and pepper flakes 5 minutes until tender.
2. Stir in tomatoes and salt. Cook over high heat until almost dry, 8-10 minutes.
3. Stir in cream. Bring to a boil; boil 1 minute.
4. Meanwhile, cook fettuccini. Drain pasta and toss with sauce.
5. Stir in basil. Serve with Parmesan.
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