Recipe: Fettucine with Tomato Cream Sauce and Fresh Mozzarella

This started with me adapting The Pioneer Woman's Tomato Cream Sauce recipe into something a little more weight watcher friendly, and ended up being one of the best things I've made in awhile.  I hope you enjoy it as much as we did.


Fettucine with Tomato Cream Sauce and Fresh Mozzarella
Ingredients:
12 oz fettucine
1 tbsp butter
1 tbsp olive oil
1/2 of a medium onion, finely chopped
4 cloves of garlic, minced
2 small cans of tomato sauce or 1 large can
1/2 tsp kosher salt
1/2 tsp pepper
1/2 tsp sugar
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/2 c. fat-free half'n'half
3/4 cup shredded parmesan cheese
1 small ball fresh mozzarella, cut into 1 inch pieces
2-3 tbsp chopped fresh parsley


What to do:
1. Prepare the fettuccine as directed on the package to al dente.  Reserve 1 cup of pasta water to loosen sauce later.
2. Melt the butter and olive oil together in a heavy saucepan (I used my dutch oven) and add the onions and garlic, cooking over medium for 3-5 minutes.
3. Add the tomato sauce, stir.  Add all seasonings.  Allow to simmer 15-20 minutes.
4. Lower heat to lowest setting, allow sauce to sit for 3-4 minutes.  Stir in half'n'half.  Add shredded parmesan and stir.  Raise heat slightly to melt cheese, stir sauce.
5. Add fettuccine to sauce pot and toss to coat.  Add pasta water as needed if sauce is too thick.
6. Toss mozzarella into pot, allow to melt slightly in pasta.
7. Serve pasta hot, top with fresh parsley and crushed red pepper flakes if desired.
Enjoy!

3 comments:

  1. Looks yummy!! Did you point it?

    ReplyDelete
  2. Oh, man. That looks and sounds delicious.

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  3. I have to post that I made this last night and it was AMAZING!!! I did alter it slightly, b/c I was trying to use what I had at home. I used heavy cream instead of fat free half-and-half, and I used shredded mozzerella and regular old canned "sprinkle-cheese" as Danica calls parmasean. She loved it too, and actually had seconds. ;) Thanks again Nat!

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