Fettucine Recipe
Fettucine pasta in a light cream sauce or a tomato & basil sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Light Cream Sauce
Tomato & Basil Sauce
Method
Cooking the Pasta
Boil the Pasta
In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Making the Light Cream Sauce
Prepare the Sauce
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted. Season with black pepper and chopped parsley.
Making the Tomato & Basil Sauce
Prepare the Tomato Sauce
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute. Add the canned crushed tomatoes and simmer for about 10 minutes. Stir in the fresh basil, and season with salt and black pepper.
Combining and Serving
Combine and Serve
Toss the cooked fettuccine with either the light cream sauce or the tomato & basil sauce. Serve hot, garnished with additional Parmesan cheese or fresh basil if desired.
