Thursday, May 29, 2014

fettuccine with tomato cream sauce... 20 minutes

the goods:

12 ounces fettuccine
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely chopped
4 garlic cloves, minced
2 cans (15 ounces each) marinara sauce
dash of sugar
1 cup heavy cream
1/2 cup grated Parmesan, plus more for serving
chopped fresh basil

Cook the fettuccine according to package instructions. Heat the olive oil and butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is translucent, about 4 minutes. Pour in the marinara sauce. Season with salt and pepper, and add a dash of sugar, the stir it around and cook until warm. Add the heavy cream and stir to combine. Drain pasta. Add Parmesan to sauce and dump pasta right on top. Toss the pasta and sauce together. Just before serving, toss in chopped fresh basil. Garnish with more Parmesan and basil.

No comments: