Creamy Tomato Parmesan Fettuccini Recipes

CREAMY TOMATO & PARMESAN PASTA

Steps:

• 1. Cook fettucine as directed
• 2. Crush and chop garlic clove finely.
• 3. Heat oil in a frying pan on medium-high, add garlic and bacon and cook until they start to brown.
• 4. Add tin of tomatoes to the frying pan and stir.
• 5. Reduce heat to medium and simmer for 15 minutes.
• 6. Reduce to low heat and add cream.
• 7. Stir until cream is fully mixed inches.
• 8. Stir parmesan cheeses into the sauce.
• 9. Add fettucine and stir until heated through and covered with sauce.
• 10. Serve, sprinkling a little parmesan cheese over the top of each serve if you wish.

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.

CREAMY TOMATO PASTA SAUCE

Steps:

• In a large skillet, heat oil over medium heat and cook onions for about 3 minutes or until softened.
• Add tomatoes and spices and bring up to a boil.
• Reduce heat and simmer for about 10 minutes, or until thickened.
• Whisk in softened cheese until mixture is smooth and is softly bubbling.
• Toss with cooked pasta (try penne) and serve with parmesan cheese.

STEPH'S CREAMY TOMATO PARMESAN SAUCE

Steps:

• Saute onions and garlic and seasonings (savory, rosemary, salt, pepper, bay leaf, Blackened Redfish Seas) in butter and olive oil.
• Add wine and cook 1 minute.
• Add tomato sauce and half and half; simmer for 5-7 mintes, stirring frequently.
• Add peas and Parmesan, simmer until cheese is melted, 3-5 minutes.
• Serve tossed with your favorite pasta.

CREAMY TOMATO AND SPINACH PASTA

Steps:

• Bring a large pot of water to a boil over high heat.
• Add the pasta and cook until tender (7 to 10 minutes). Drain the pasta in a colander.
• While waiting for the pasta to cook, dice the onion and mince the garlic.
• Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes.
• Add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic.
• Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
• Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
• Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy.
• Add half of the parmesan to the skillet and whisk until it is melted inches Add the remainder of the parmesan and whisk until melted in again.
• Add the fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes). Add the pasta and stir until it is well coated with the creamy tomato sauce.
• Taste and adjust the salt and pepper as needed. Serve warm.