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.
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INGREDIENTS
Nutrition- 1tablespoon butter
- 1⁄4cup minced onion
- 1⁄8teaspoon red pepper flakes
- 1
- 1⁄4teaspoon salt
- 1⁄3
- 9ounces fettuccine pasta
- 1⁄4cup chopped basil
- fresh grated parmesan cheese
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DIRECTIONS
- Melt the butter in a large skillet over medium heat. Cook onion and pepper flakes 5 minutes until tender.
- Stir in tomatoes and salt. Cook over high heat until almost dry, 8-10 minutes.
- Stir in cream. Bring to a boil; boil 1 minute.
- Meanwhile, cook fettuccini. Drain pasta and toss with sauce.
- Stir in basil. Serve with Parmesan.
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