Creamy Tomato and Garlic Sauce Fettuccine
Creamy Tomato and Garlic Sauce Fettuccine
Ingredients
For the Sauce
- 2 tablespoons olive oil, good quality
- 5-6 cloves garlic, thinly sliced
- 1 yellow onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons tomato paste
- 1 tablespoon Calabrian chili paste
- 1 cup unsweetened heavy whipping cream
- salt, to taste
- pepper, to taste
- 1/2 cup cheddar cheese, shredded
- 1 cup pasta water
- 1/2 cup Parmesan cheese, freshly grated
- lemon juice, squeeze of
To Assemble
- 260 grams fettuccine, boil according to package instructions
- 1 tablespoon parsley, finely chopped
- Parmesan cheese, for garnish
- 1 tablespoon butter, to finish
- Calabrian chili paste, extra, for garnish (optional)
- chili flakes, for garnish (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil.
⏱️ 5 min
- 2
Cook the fettuccine according to package directions until al dente. Reserve at least 1 cup of pasta water, then drain the fettuccine. Do not rinse the pasta.
⏱️ 10 min
- 3
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
⏱️ 1 min
- 4
Add the thinly sliced garlic to the skillet and cook for 1–2 minutes until fragrant.
⏱️ 2 min
- 5
Add the diced yellow onion and cook for 4–5 minutes until soft and translucent.
⏱️ 5 min
- 6
Add the halved cherry tomatoes and cook for 4–5 minutes, gently pressing some with the back of a spoon to release their juices. (Optionally, you can remove the tomato skins if preferred.)
⏱️ 5 min
- 7
Add 2 tablespoons of tomato paste and 1 tablespoon of Calabrian chili paste. Cook for 2–3 minutes, stirring constantly.
⏱️ 3 min
- 8
Add 1/2 cup of the reserved pasta water and stir to combine.
⏱️ 1 min
- 9
Lower the heat and slowly add 1 cup of unsweetened heavy whipping cream, stirring constantly. Simmer gently for 2–3 minutes.
⏱️ 3 min
- 10
Season the sauce with salt and black pepper to taste.
⏱️ 1 min
- 11
Lower the heat further and gradually add 1/2 cup of shredded cheddar cheese, followed by 1/2 cup of freshly grated Parmesan cheese, stirring until the cheeses are melted and the sauce is smooth.
⏱️ 3 min
- 12
Add more pasta water, a splash at a time, until the sauce is silky and coats the pasta beautifully.
⏱️ 2 min
- 13
Add the cooked fettuccine to the skillet and toss for 1–2 minutes, adding more pasta water if needed to reach the desired consistency.
⏱️ 2 min
- 14
Turn off the heat and add 1 tablespoon of butter. Toss until the pasta is glossy.
⏱️ 1 min
- 15
Add a squeeze of lemon juice and toss again.
⏱️ 1 min
- 16
Finish the dish with freshly grated Parmesan, chopped parsley, and extra Calabrian chili paste or chili flakes if you prefer it spicier. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Garlic Sauce Fettuccine
For the Sauce
- 2 tablespoons olive oil, good quality
- 5-6 cloves garlic, thinly sliced
- 1 yellow onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons tomato paste
- 1 tablespoon Calabrian chili paste
- 1 cup unsweetened heavy whipping cream
- salt, to taste
- pepper, to taste
- 1/2 cup cheddar cheese, shredded
- 1 cup pasta water
- 1/2 cup Parmesan cheese, freshly grated
- lemon juice, squeeze of
To Assemble
- 260 grams fettuccine, boil according to package instructions
- 1 tablespoon parsley, finely chopped
- Parmesan cheese, for garnish
- 1 tablespoon butter, to finish
- Calabrian chili paste, extra, for garnish (optional)
- chili flakes, for garnish (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil.
⏱️ 5 min - 2
Cook the fettuccine according to package directions until al dente. Reserve at least 1 cup of pasta water, then drain the fettuccine. Do not rinse the pasta.
⏱️ 10 min - 3
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
⏱️ 1 min - 4
Add the thinly sliced garlic to the skillet and cook for 1–2 minutes until fragrant.
⏱️ 2 min - 5
Add the diced yellow onion and cook for 4–5 minutes until soft and translucent.
⏱️ 5 min - 6
Add the halved cherry tomatoes and cook for 4–5 minutes, gently pressing some with the back of a spoon to release their juices. (Optionally, you can remove the tomato skins if preferred.)
⏱️ 5 min - 7
Add 2 tablespoons of tomato paste and 1 tablespoon of Calabrian chili paste. Cook for 2–3 minutes, stirring constantly.
⏱️ 3 min - 8
Add 1/2 cup of the reserved pasta water and stir to combine.
⏱️ 1 min - 9
Lower the heat and slowly add 1 cup of unsweetened heavy whipping cream, stirring constantly. Simmer gently for 2–3 minutes.
⏱️ 3 min - 10
Season the sauce with salt and black pepper to taste.
⏱️ 1 min - 11
Lower the heat further and gradually add 1/2 cup of shredded cheddar cheese, followed by 1/2 cup of freshly grated Parmesan cheese, stirring until the cheeses are melted and the sauce is smooth.
⏱️ 3 min - 12
Add more pasta water, a splash at a time, until the sauce is silky and coats the pasta beautifully.
⏱️ 2 min - 13
Add the cooked fettuccine to the skillet and toss for 1–2 minutes, adding more pasta water if needed to reach the desired consistency.
⏱️ 2 min - 14
Turn off the heat and add 1 tablespoon of butter. Toss until the pasta is glossy.
⏱️ 1 min - 15
Add a squeeze of lemon juice and toss again.
⏱️ 1 min - 16
Finish the dish with freshly grated Parmesan, chopped parsley, and extra Calabrian chili paste or chili flakes if you prefer it spicier. Serve immediately.
⏱️ 1 min