Fettuccine in Cream Tomato & Basil Sauce

This Fettuccine in Cream Tomato & Basil Sauce is a delicious and easy recipe that I’ve had in my recipe box for years! It’s similar to a Fettuccine Alfredo in some ways – but with a lighter, fresher flavor thanks to diced fresh tomatoes, fresh basil and parsley added to the delicious cream sauce!

What I also love about this fettuccine in cream, tomato & basil sauce is that it cooks up very quickly – about as long as it takes to boil your pasta! You do want to drain the diced tomatoes ahead of time so that the tomatoes’ excess water is removed – but that step can be done well ahead of time (or even the night before) so that once you’re ready to eat – you can cook this dish up in minutes!

You can also change up this recipe with other vegetables, herbs and cheeses. Try adding diced zucchini instead of – or in addition to – the fresh diced tomatoes. Or – use some fresh oregano for a more Mediterranean twist. And – you can even add diced mozzarella for a thicker texture to the cheese sauce if you’d like!

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Fettuccine in Cream, Tomato & Basil Sauce

Yield: 4–6 servings 1x

Prep: 40 minsCook: 20 minsTotal: 1 hour

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Units: USM

Scale: 1x2x3x

Ingredients

• 2 large ripe tomatoes
• Salt
• 3 tablespoons butter
• 2 teaspoons all-purpose flour
• 1 1/2 cup heavy cream
• Freshly ground black pepper (about 7 grinds on a mill)
• 1/2 teaspoon salt
• 2 cloves garlic, peeled and finely minced or pressed through a garlic press
• 1 cup finely shredded fresh basil leaves
• 1 pound fettuccine or linguini
• 2 tablespoons finely minced fresh parsley
• Freshly grated Parmesan cheese

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Instructions

1. Cut each tomato into slices (do not peel). With your fingers, remove seeds and discard. Dice the remaining tomato slice. Place the tomatoes in a sieve over a bowl, sprinkle with salt and let drain for at least 30 minutes. (This step can be done well ahead of time.)
2. In a large saucepan, bring some salted water to a boil.
3. While the pasta water is heating up – in a large cast-iron skillet, heat the butter and sprinkle with flour. Add the cream and bring to a boil. Reduce heat slightly and let simmer until the cream is reduced by about 1/3rd or until it coats the back of spoon dipped into the mixture. Season with salt and pepper. Then add garlic and basil and set aside.
4. Add the fettuccine to the boiling water and cook until just tender. Drain and add to the cream mixture in the skillet.
5. Place the skillet over low heat, heating the fettuccine in the sauce without letting the sauce come back to a boil. Remove from the heat and add the drained diced tomatoes and the fresh parsley. Toss to combine. Sprinkle with freshly grated parmesan cheese and serve immediately.

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