Fettucini Italiano
Indulge in the comforting flavors of Italy with this rich and creamy Fettucini Italiano recipe. Featuring tender fettucini pasta tossed in a luxurious tomato cream sauce, this dish boasts layers of flavor from sautéed onions, garlic, and a medley of Italian herbs like oregano and basil. A touch of heavy cream transforms the vibrant crushed tomatoes into a silky, pink-hued sauce, while freshly grated Parmesan cheese adds a savory depth that's simply irresistible. Perfectly balanced with optional red chili flakes for a gentle kick, this easy-to-make recipe is ready in just 35 minutes, making it ideal for weeknight dinners or gatherings with friends. Finish it off with a sprinkle of fresh parsley and extra Parmesan for a decadent, restaurant-worthy presentation. Whether served as a standalone masterpiece or paired with crusty garlic bread and a crisp salad, Fettucini Italiano is sure to become a family favorite.
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Recipe Information
Ingredients
- 400 grams fettucini pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes (optional)
- 1 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettucini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and foamy.
Add the finely diced onion and sauté for 3-4 minutes, or until the onion becomes translucent.
Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
Add the tomato paste to the skillet, stirring well, and cook for 2 minutes to deepen the flavor.
Pour in the crushed tomatoes and mix thoroughly. Let the sauce simmer gently for 5 minutes.
Reduce the heat to low and stir in the heavy cream. Mix until the sauce turns a uniform pink color.
Season the sauce with dried oregano, dried basil, red chili flakes (if using), salt, and black pepper. Simmer for another 5 minutes, stirring occasionally.
Add the freshly grated Parmesan cheese to the sauce, stirring until it melts and incorporates fully.
Transfer the cooked fettucini into the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water as needed to achieve the desired consistency.
Garnish with chopped fresh parsley and additional Parmesan cheese, if desired.
Serve immediately, and enjoy your Fettucini Italiano!
Nutrition Facts
Calories |
3085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 6132 mg | 267% | |
| Total Carbohydrate | 178.6 g | 65% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 26.6 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2833 mg | 218% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2067 mg | 44% | |
*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.
