Creamy Tomato Fettuccine Food

CREAMY TOMATO FETTUCCINE

Steps:

• In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions., In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese.

PASTA WITH TOMATO CREAM SAUCE

Steps:

• Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
• Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
• Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

CRAB AND CHERRY TOMATO FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
• Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
• Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
• Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
• Serve sprinkled with additional Parmesan and torn basil, if desired.

FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
• Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
• Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

CREAMY TOMATO & PARMESAN PASTA

Steps:

• 1. Cook fettucine as directed
• 2. Crush and chop garlic clove finely.
• 3. Heat oil in a frying pan on medium-high, add garlic and bacon and cook until they start to brown.
• 4. Add tin of tomatoes to the frying pan and stir.
• 5. Reduce heat to medium and simmer for 15 minutes.
• 6. Reduce to low heat and add cream.
• 7. Stir until cream is fully mixed inches.
• 8. Stir parmesan cheeses into the sauce.
• 9. Add fettucine and stir until heated through and covered with sauce.
• 10. Serve, sprinkling a little parmesan cheese over the top of each serve if you wish.

FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add shallots and garlic and saute until beginning to soften, about 3 minutes.
• Add sausages and saute until no longer pink, breaking up with back of fork, about 5 minutes.
• Add cream; simmer 5 minutes.
• Add tomatoes with juices, sage and crushed red pepper.
• Simmer until sauce thickens, stirring occasionally, about 15 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta, reserving 1/2 cup cooking liquid.
• Return pasta to same pot; add sauce.
• Toss over medium heat until sauce is combined with pasta, adding reserved liquid in 1/4 cupfuls if mixture is dry.
• Season with salt and pepper.
• Transfer to bowl.
• Sprinkle with cheese.
• Serve.

FETTUCCINE WITH CREAMY TOMATO SAUSAGE SAUCE

Steps:

• Heat olive oil in frying pan, cook sausages for 8-10 minutes or until cooked through.
• Remove from pan and chop roughly, cover to keep warm.
• Return pan to medium heat and add garlic, crushed and sundried tomatoes, white wine and cream and bring to the boil.
• Reduce heat to low and simmer, uncovered for 10 minutes or until sauce thickens slightly.
• Meanwhile, cook pasta according to package directions, drain.
• Stir cooked sausage, spring onions and sage through sauce, season to taste.
• Divide pasta among serving bowls and spoon over sauce.

CREAMY TOMATO PARMESAN FETTUCCINI

Steps:

• In a large saucepan, bring tomatoes to a boil. Reduce heat. Stir in the cream, parsley and basil; heat through. Toss with fettuccine; sprinkle with Parmesan cheese.

FETTUCCINE WITH PROSCIUTTO, TOMATOES, AND CREAM

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
• Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes. Transfer prosciutto to paper towels. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
• Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.

CREAMY TOMATO FETTUCCINE FOR 2

Steps:

• In a small saucepan, combine the first 6 ingredients.
• Bring to a boil, reduce heat, simmer uncovered for 30 minutes.
• Cook fettuccine according to package instructions.
• In a skillet, saute mushrooms and onion in the oil until tender.
• Add garlic and saute 1 minute longer.
• Stir cream cheese into the tomato mixture until cream cheese is melted.
• Add mushroom mixture.
• Drain fettuccine, top with the sauce and Parmesan cheese.
• Penne pasta would work well also.

CREAMY BASIL & TOMATO PASTA

Steps:

• Heat teaspoon of oil over medium-high heat.
• Add onion and sauté until starting to brown.
• Add garlic and sun-dried tomatoes; sauté 3 more minutes.
• Add tomatoes, pepper, and other herbs. Stir well, reduce heat, cover and simmer about 20 minutes.
• Meanwhile, cook pasta according to directions.
• Add cream cheese, milk, and parmesan to tomato pot and melt over low heat until cheeses are incorporated.
• Add chicken and drained pasta, and mix until blended.

KAREN'S CREAMY TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a skillet over medium heat, cook the sausage until evenly brown. Mix in the roasted red peppers, mushrooms, and vodka, and bring to a boil. Cook and stir 5 minutes, until most of the vodka has evaporated and mushrooms are tender.
• Mix the tomatoes, half-and-half, and red pepper into the skillet. Cover, reduce heat to low, and cook, stirring frequently, 15 minutes. Serve over the cooked pasta, and top with Parmesan cheese.