Fettuccini With Spicy Tomato Cream Sauce

I got this one off the Internet several years ago. My husband and I love it! It tastes best with fresh fettuccini. To vary the heat, us more or less red pepper flakes. My husband hates chunks of tomatoes, so I puree the diced tomatoes. It changes the texture, but not in a bad way.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  tablespoon butter
• 1⁄4 cup  minced onion
• 1⁄8 teaspoon red pepper flakes
• 1 (14 1/2ounce) can diced tomatoes, drained
• 1⁄4 teaspoon salt
• 1⁄3 cup heavy whipping cream
• 9  ounces fettuccine pasta
• 1⁄4 cup  chopped basil
•  fresh grated parmesan cheese

Directions

1. Melt the butter in a large skillet over medium heat. Cook onion and pepper flakes 5 minutes until tender.
2. Stir in tomatoes and salt. Cook over high heat until almost dry, 8-10 minutes.
3. Stir in cream. Bring to a boil; boil 1 minute.
4. Meanwhile, cook fettuccini. Drain pasta and toss with sauce.
5. Stir in basil. Serve with Parmesan.