Pink Fettuccine Alfredo
Elevate your pasta night with this luscious Pink Fettuccine Alfredo, a delightful twist on the classic comfort food. This recipe combines the rich creaminess of a traditional Alfredo sauce with the vibrant tang of tomato sauce, creating the signature "pink" hue that’s as appetizing as it is beautiful. Featuring tender fettuccine noodles tossed in a perfectly balanced sauce of heavy cream, Parmesan cheese, and aromatic garlic, this dish is a crowd-pleaser that’s perfect for both weeknight dinners and special occasions. Garnished with fresh basil, it’s a restaurant-quality meal made right in your kitchen. Ready in just 30 minutes, this creamy pink pasta is as quick and easy as it is unforgettable—perfect for satisfying your pasta cravings! Keywords: Pink Fettuccine Alfredo, creamy pasta, pink pasta sauce, quick dinner recipes, homemade Alfredo sauce.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1.5 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 1 cup canned tomato sauce
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh basil leaves (optional, for garnish)
Instructions
1. Cook the fettuccine pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions, about 10-12 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Prepare the sauce base: In a large skillet, heat the unsalted butter and olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
3. Add the cream: Pour in the heavy cream, stirring constantly. Lower the heat and allow the mixture to simmer gently for 3-4 minutes, ensuring it does not boil.
4. Stir in Parmesan cheese: Gradually add the grated Parmesan, whisking continuously until the cheese is fully melted and the sauce is smooth.
5. Add the tomato sauce: Slowly stir in the tomato sauce to the Alfredo base. Mix until the sauce takes on a creamy, pink hue.
6. Season the sauce: Add salt and black pepper to taste. If the sauce is too thick, thin it out with the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
7. Combine the pasta and sauce: Toss the cooked fettuccine in the skillet with the sauce, ensuring the pasta is evenly coated.
8. Serve: Plate the Pink Fettuccine Alfredo immediately and garnish with fresh basil leaves, if desired.
Nutrition Facts
Calories |
3527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.6 g | 288% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 5228 mg | 227% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 22.0 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1398 mg | 108% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 854 mg | 18% | |
*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.
