Best Creamy Tomato Fettuccine Recipes

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 VODKA FETTUCCINE WITH TOMATO, SMOKED SALMON, AND CAVIAR

Steps:

• Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper.
• Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat.
• Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.

CHICKEN FETTUCCINE WITH CREAMY TOMATO & MUSHROOM SAUCE

Steps:

• Spray large skillet with cooking spray. Cook Chicken breasts until browned on both sides, and no longer pink. About 8-10 minutes. Remove from skillet: keep warm.
• Stir together spaghetti sauce and tomatoes in skillet. Add pasta. Bring to a boil. Reduce heat: simmer over low heat 10 minutes or until pasta is tender.
• Add cream and stir until blended. To serve, portion pasta onto individual serving plates, Slice each chicken breast into strips, place on top of pasta. Sprinkle with cheese.

CREAMY SUN-DRIED TOMATO FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
• Mix together Greek yogurt and sour cream in a small bowl.
• Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
• Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

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.

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.

SPICY SHRIMP FETTUCCINE IN CREAMY TOMATO SAUCE

Steps:

• 1. Sprinkle shrimp generously with cayenne pepper and cook on the grill until pink. While shrimp is cooking cook fettuccine until al dente, drain and set aside.
• 2. In large frying pan or dutch oven caramelize chopped onion in butter (season with salt and pepper). Add minced garlic and cook for another minute or two be careful not to burn garlic. Add chicken broth to onion mixture and simmer for about 5 minutes. Now add crushed tomatoes, paste, salt, pepper, and Cajun seasoning. Let simmer another few minutes. Add heavy cream and simmer five minutes. Now add pasta and parmesan cheese to sauce and let simmer for another 5 minutes. Remove from heat. Toss in shrimp. Serve adding fresh basil sprinkled over the top of pasta.

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 ITALIAN SAUSAGE SAUCE RECIPE

Steps:

• 1 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 the sausages a bit, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices. Add sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes. 2 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. 3 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:

• 1. 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.
• 2. 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.
• 3. 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 FETTUCCINE

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. Nutritional Facts 1 serving (1 cup) equals 361 calories, 14 g fat (8 g saturated fat), 46 mg cholesterol, 324 mg sodium, 49 g carbohydrate, 3 g fiber, 11 g protein. Originally published as Creamy Tomato Fettuccine in Simple & Delicious May/June 2006, p42