Silky fettuccine is coated in a rich, velvety tomato sauce infused with garlic, basil, and a hint of cream, then finished with a generous sprinkle of Parmesan for a comforting, Italian-inspired classic.
Yield: |
4-6 servings |
Active Time: |
25 minutes |
Start to Finish: |
1 hour |
For this recipe you’ll need:
-
3 tablespoons extra virgin olive oil
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1/2 onion, medium dice
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3 cloves garlic, minced
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1/4 teaspoon red chili flakes
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1 tablespoon tomato paste
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One 28 ounce can crushed tomatoes
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1 tablespoon balsamic vinegar
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1/3 cup heavy cream
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2 tablespoons fresh basil, torn into small pieces
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Salt and pepper to taste
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1/2 pound fettuccine, cooked until al dente and drained
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1/2 cup parmesan cheese, grated
Directions:
- Heat a saucepan over medium heat, and add the olive oil. Gently sauté the onions until softened and translucent, 4 to 5 minutes.
- Stir in the garlic, red chili flakes and tomato paste, and cook until aromatic, about 1 minute.
- Pour in the tomatoes and balsamic vinegar, and bring to a boil. Reduce the heat to a simmer and cook, partially covered, for 25 to 30 minutes to blend the flavors. If desired, use an immersion blender to puree the sauce until smooth.
- Stir in the heavy cream and basil, and season with salt and pepper to taste.
- Toss with the cooked fettuccine and top with grated parmesan.
