Creamy Tomato Basil Fettuccine
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
712 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Tomato Basil Fettuccine
Description
Creamy Tomato Basil Fettuccine starts with cooking fettuccine noodles al dente, then draining them. A roux is made by melting butter and cooking garlic briefly before stirring in flour to form a thick paste. Gradually whisking in heavy cream or half and half prevents lumps, forming the base for the sauce.
Tomato sauce and freshly chopped basil are added to the cream base, then simmered to meld flavors. Parmesan cheese is stirred in until melted, producing a creamy, slightly tangy sauce with herb notes. Salt is adjusted to taste, enhancing the overall profile.
The finished sauce is poured over the cooked fettuccine, coating the noodles evenly. Additional Parmesan or basil can be sprinkled on top for garnish. This dish serves well as a main course for a casual meal and suits those seeking a creamy pasta with tomato and fresh herbs.
Using richer dairy like heavy cream results in a more indulgent sauce, while half and half lowers fat content without sacrificing too much creaminess. Simmering allows flavors to blend and cheese to fully integrate into the sauce.
Ingredients
- 8 ounces fettuccine noodles
- 3 tablespoons butter
- 2 teaspoons garlic minced
- 3 tablespoons flour
- 2 cups heavy cream (or fat free half & half)
- 1 ounce can tomato sauce
- ¼ cup basil finely chopped, packed leaves
- ½ cup Parmesan Cheese not the grated kind in the can, shredded or shaved
- 2 teaspoons salt (or to taste)
Instructions
- Cook fettuccine according to package's instructions. Drain and set aside.
- In a large sauce pan melt butter over medium heat. Add garlic and stir 1-2 minutes until fragrant. Add flour and stir until mixture clumps together. Gradually whisk in heavy cream (or half & half).
- Add tomato sauce and basil and stir to combine. Increase heat and bring to a boil, then reduce to a simmer and add cheese. Allow to simmer about 10 minutes or until cheese is completely melted and mixture is smooth.
- Add salt to sauce and stir to combine. Taste and add a little more salt if desired. Serve sauce over cooked fettuccine noodles. Top with additional parmesan cheese and basil if desired. Enjoy!
Notes
- Using heavy cream yields a richer, creamier sauce; half and half produces a lighter version.
- Simmer the sauce until smooth and the cheese is fully melted for best texture.
- Freshly chopped basil adds brightness; add more or less to taste.
- Serve with extra Parmesan cheese on the side for those who enjoy a cheesier finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 50g | 17% |
| Protein | 16g | 32% |
| Fat | 51g | 78% |
| Saturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 223mg | 74% |
| Sodium | 1424mg | 59% |
| Potassium | 272mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1912IU | 38% |
| Vitamin C | 1mg | 1% |
| Calcium | 253mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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