Fettuccini with Creamy Tomato Sauce
Indulge in the ultimate comfort food with this Fettuccini with Creamy Tomato Sauce recipe! Featuring tender fettuccini pasta tossed in a velvety blend of crushed tomatoes, heavy cream, and Parmesan cheese, this dish is bursting with rich, tangy flavors and a hint of warmth from garlic and red pepper flakes. Perfectly seasoned with dried basil and oregano, this 35-minute recipe makes an elegant yet easy weeknight dinner that feels restaurant-worthy. For added convenience, a splash of reserved pasta water helps achieve the ideal sauce consistency. Garnish with fresh parsley for a pop of color and freshness, and enjoy this creamy pasta delight that'll have everyone asking for seconds.
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 28 oz crushed tomatoes
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to boil. Cook the fettuccini pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, stirring constantly to avoid burning.
Pour in the crushed tomatoes and stir well. Reduce the heat to low and let the sauce simmer gently for 10 minutes to develop the flavors.
Stir in the heavy cream, Parmesan cheese, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Mix well until the sauce is creamy and smooth.
If the sauce seems too thick, add a small amount of the reserved pasta water, a tablespoon at a time, until your desired consistency is achieved.
Add the cooked fettuccini to the skillet with the sauce. Toss well to coat the pasta evenly in the creamy tomato mixture.
Serve the pasta hot, garnished with freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 26.3 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1091 mg | 84% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1930 mg | 41% | |
*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.
