tomato cream sauce with fettuccine

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I have come to learn that I should not future publish posts that are not yet ready. Oops! I have done it a couple times now setting it to future publish, believing I will finish it before it publishes. I will have my recipes all typed out and the pictures just where I want them. But then I’ll postpone writing the intro, which I usually write last as I always think “divine inspiration” will hit me with something terribly witty and insightful that will land me in some great book of quotations, but, of course, this is very hit or miss. And today, it was a miss, so I  will leave you with my promise to not future publish a post until it’s good and ready!

Do you ever feel there was a dish made just for you? After tasting this, I wonder where this dish has been all my life. Tomato sauce AND cream? Sign me up! I am literally scarfing this down as I type. I have tucked a hand towel into my glaring white top as a bib because I remember what I think is Newton’s Law that states “For every sauce, there is an equal and opposite stained white shirt” or something like that.  I was never good at science; I prefer to think the world is run on magic. But I remember the important scientific platitudes, or did I just make that up? Anyhoo, this dish is good. I did not add a protein to dish, but feel free to add chicken or shrimp. Happy cooking!

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Prep time: 10 minutes

Cook time: 25 minutes

Serves: 10

Ingredients: 

2 tablespoons olive oil

2 tablespoons butter

1 whole medium onion, finely diced

4 cloves garlic, minced

2 cans (15 ounce) tomato sauce or marinara sauce

salt and pepper to taste

dash of sugar to taste

1 cup heavy cream

grated parmesan to taste

fresh basil, chopped (optional)

1-1/2 pound fettuccine

 

Directions:

Cook pasta according to package directions.

Meanwhile, heat butter and oil over medium heat. Add onions and garlic and saute until tender. Add in tomato sauce, and then add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, and then check seasonings. Stir in pasta and chopped basil (if desired) and serve immediately.

 

Adapted from The Pioneer Woman at https://thepioneerwoman.com/cooking/?s=pasta+with+tomato+cream+sauce&submit.

3 thoughts on “tomato cream sauce with fettuccine”

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