Fettuccine with Tomato Cream Sauce
Indulge in the creamy, comforting elegance of Fettuccine with Tomato Cream Sauce—a dish that brings restaurant-quality flavor to your own kitchen in just 30 minutes. This recipe features tender fettuccine pasta coated in a luscious tomato-cream sauce infused with garlic, a hint of heat from optional red pepper flakes, and the richness of Parmesan cheese. The sauce, made with crushed tomatoes and heavy cream, perfectly balances tangy and velvety notes, while fresh basil adds a fragrant, herbaceous finish. Ideal for weeknight dinners or casual entertaining, this easy-to-make pasta pairs beautifully with a crisp salad and warm bread. Garnish with extra Parmesan and basil for a stunning presentation that’s sure to wow your guests. Perfectly customizable and packed with crave-worthy flavors, this recipe is a must-try for pasta lovers!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 cloves Garlic, minced
- 0.5 tsp Crushed red pepper flakes (optional)
- 28 oz Canned crushed tomatoes
- 1 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.5 cup Grated Parmesan cheese, plus more for garnish
- 0.25 cup Fresh basil, chopped
- 4 quarts Water for boiling pasta
- 2 tbsp Salt for pasta water
Instructions
Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons of salt. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
In a large skillet or saucepan, heat the olive oil and butter over medium heat until the butter is melted and begins to bubble slightly.
Add the minced garlic and crushed red pepper flakes (if using) and sauté for 1-2 minutes until the garlic is fragrant, but not browned.
Stir in the crushed tomatoes and bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes, stirring occasionally, to slightly reduce and concentrate the flavors.
Lower the heat and gradually stir in the heavy cream. Mix well until the sauce is smooth and creamy.
Season the sauce with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper. Adjust seasoning to taste.
Add the cooked fettuccine pasta to the sauce along with the reserved pasta cooking water a few tablespoons at a time, if needed, to help coat the pasta evenly and achieve the desired sauce consistency.
Stir in 0.5 cup of grated Parmesan cheese until it melts into the sauce.
Remove the skillet from heat and sprinkle in the fresh chopped basil. Toss lightly to combine.
Serve immediately, garnished with additional Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 3826 mg | 166% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.7 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
