Fettuccine pasta in creamy tomato sauce
4 servings
60 minutes
Fettuccine pasta in creamy tomato sauce is a vibrant representative of Italian cuisine, combining the tenderness of cream with the rich acidity of tomatoes. The origins of this recipe trace back to traditional Italian families where pasta holds a central place at the table. The thick aromatic sauce, infused with spices and garlic, perfectly envelops the silky noodles, creating a harmony of flavors. Adding Parmesan makes the dish even richer, giving it a deep cheesy note. Basil completes the picture with freshness and a light spicy touch. This dish is perfect for both cozy family dinners and festive gatherings, delighting with its rich taste and exquisite texture.
1
In a large skillet, melt the butter, add olive oil, and heat over medium-high. Sauté the onion and garlic until soft, then add tomato sauce, salt, pepper, and sugar.
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
- Onion: 2 heads
- Garlic: 3 cloves
- Tomato sauce: 500 g
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Sugar: 2 teaspoons
2
Then reduce the heat to low and simmer the sauce for 20-30 minutes, stirring constantly. The sauce should thicken. Remove the sauce from heat and stir in the heavy cream. Mix thoroughly until smooth.
- Heavy (double) cream: 1 glass
3
Cook the noodles according to the instructions on the package.
- Fettuccine: 200 g
4
Pour grated cheese into the pan with sauce, place the cooked noodles on top, and gently mix to coat the noodles evenly with the sauce. Sprinkle the fettuccine pasta with basil leaves and serve.
- Grated Parmesan cheese: 100 g
- Chopped basil leaves: to taste
