Fettuccine With Marinara Sauce Recipe
Make Fettuccine With Marinara Sauce Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Marinara Sauce
To Finish
Method
Pasta
Boil water
Bring a large pot (at least 6 quarts) of water to a rolling boil. Add 1 tablespoon kosher salt.
Cook fettuccine
Add 12 oz dried fettuccine to the boiling water and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta.
Marinara Sauce
Sweat aromatics
While pasta water heats, heat 2 tbsp extra-virgin olive oil in a large sauté pan or medium saucepan over medium heat. Add 1 cup finely chopped yellow onion and a pinch of salt. Cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Add 4 minced garlic cloves and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.
Build sauce
Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes, and 1 tsp granulated sugar. Stir to combine.
Simmer
Bring the sauce to a gentle simmer, reduce heat to low, and let simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper; adjust to taste. If sauce tastes too acidic, add a pinch more sugar. If sauce becomes too thick, stir in a few tablespoons of reserved pasta water to reach desired consistency. Stir in torn fresh basil leaves (about 1 cup) in the last 1–2 minutes of simmering, if using.
To Finish
Combine pasta and sauce
Return the drained fettuccine to the pot or a large sauté pan over low heat. Add the simmered marinara sauce and 2 tbsp unsalted butter. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen and help the sauce cling to the pasta (use up to the reserved 1 cup as necessary). Cook together for 1–2 minutes so the pasta absorbs flavor.
Serve
Divide pasta among 4 plates or bowls. Top each serving with freshly grated Parmesan cheese (about 1 cup total, roughly 1/4 cup per serving). Garnish with extra torn basil if desired and serve immediately.