Fettuccine with Tomato Cream Sauce


  • 1/4 lb Fettuccine noodles
  • 1/2 C heavy cream
  • 1/2 C dry white wine
  • 1 Tbsp unsalted butter
  • 2-3 tomatoes, cut into large chunks
  • 1 lemon
  • 1 yellow onion chopped
  • 1/2 C Parmesan cheese
  • 1 Tbsp olive oil
  • 4 cloves garlic, chopped
  • 2 Tbsp fresh basil, cut into strips
  • 1 tsp fresh ginger
  • 1 Tbsp salt
  • 1 /2 Tbsp pepper


In a saucepan, heat olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute or so. Zest the lemon add it along with the tomatoes, ginger, salt and pepper and simmer on medium-low for 10 minutes.

Meanwhile, cook the pasta in boiling water with a dash of olive oil and a generous helping of salt. Cook for 10-15 minutes or according to the directions on the box. Drain reserving just a bit of the pasta water and reserve for later.

Using the back of a wooden spoon, crush the tomatoes against the sides of the saucepan. Add the white wine and incorporate for about a minute. Add the cream and butter stirring until melted in. Cook for about 5 minutes. Optional: use an immersion blender to puree the sauce. Add the fresh basil. Add the pasta and the reserved pasta water and cook another 5 minutes.

Once plated, squeeze some lemon juice over the finished pasta before topping with Parmesan cheese then serve.

Serves 2

Alternatively you can add in a roasted a chicken breast. Brush with olive oil and season with salt, pepper and garlic powder. Roast in the oven at 350° for 35-40 minutes. Once cool enough to handle, cut into pieces and add it to the sauce when you add the pasta.

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