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Fettuccine with Minted Tomato Sauce


This incredibly light tomato sauce can be served with a variety of dishes, from pasta to a fish stew. Use the freshest, ripest tomatoes that you can find; your best bet is to peruse farmers' markets for the best tomatoes.

Adapted from "Recipes for Parties" by Michael Leva and Nancy Parker.

Click here to see A Simple Dinner Party Menu.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ red onions, finely chopped
  • 2 teaspoons flaked sea salt
  • 2 teaspoons freshly ground black pepper
  • 2 pinches of peperoncino
  • Two 28-ounce cans whole plum tomatoes in tomato purée, preferably San Marzano
  • 1 bunch basil leaves, cut into chiffonade
  • 1 bunch mint leaves, cut into chiffonade
  • 1 cup walnuts
  • 1 tablespoon coarse sea salt
  • Fresh Fettuccine or two 17 ½-ounce packages imported dried fettuccine
  • ½ cup freshly grated Parmigiano-Reggiano, plus 1 cup for serving

Directions

In a large saucepan, heat the oil over medium heat and sauté the onions until softened, about 5 minutes. Add the flaked sea salt, pepper, and peperoncino. Roughly cut the tomatoes with kitchen shears and pour them, along with the tomato purée, into the saucepan of onions. Stir the onions and tomatoes to combine and add a handful of basil and a handful of mint. Lower the heat and leave the sauce to simmer.

In a large skillet over medium heat, toast the walnuts until lightly browned, about 5 minutes. Remove from heat and set aside.

Fill a large pot with water and the coarse sea salt. Bring to a boil and add the pasta. Cover and bring back to boil. Stir once and leave to cook; fresh pasta will take 2-3 minutes, and dried pasta will take approximately 10 minutes. Drain the cooked pasta, and stir it through the sauce. Sprinkle with the cheese, walnuts, and remaining mint, and basil. Serve immediately.


Fettuccine in Tomato Sauce

I love pasta dishes because they are so versatile and most everyone loves them. They're also filling and flavorful. This Fettuccine in Tomato Sauce is simple and easy to put together, but has a complex blend of flavors. The combination of fresh herbs and garlic tastes amazing with the sweetness of the sauteed tomatoes. With al dente fettuccine, you've prepared a delicious vegan meal.

Fettuccine in Tomato Sauce can serve as a dinner or lunch. It's a tasty and satisfying dish without being too heavy. It's also easy to make, so you can whip it up quickly even on busy days. Leftovers can be reheated for lunch, or served as a side with another meal. This pasta dish is flavorful, yet can complement lots of other great recipes. Let's talk about what goes into it.


Homemade Fettuccine Noodles with Creamy Tomato Basil Sauce and Shrimp

  • Author: Jo-Anna Rooney
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1 x

Description

This recipe for Homemade Fettuccine Noodles with Creamy Tomato Basil Sauce and Shrimp is a simple and delicious dish that everyone will love! And it looks fancy enough you can serve it up for special occasions and celebration dinners like Mother’s Day!

Ingredients

Fettuccine Noodles using the Philips Viva Pasta Maker:

  • 2 lbs of Homemade Fettuccine Noodles made with the Philips Viva Pasta Maker
  • 400 g of all purpose flour
  • 160 g : 2 eggs + water

Creamy Tomato Basil Sauce:

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion (chopped)
  • 3 cloves of garlic (minced)
  • 1/4 cup chopped fresh basil
  • 6 medium tomatoes (chopped)
  • 1/4 tsp red pepper flakes
  • 1/4 cup white wine
  • squeeze of fresh lemon juice
  • salt
  • fresh ground pepper
  • 1/4 cup shaved parmesan cheese
  • 1/4 cup heavy cream
  • Garnish: extra parmesan cheese and fresh basil

Shrimp

Instructions

Fettuccine Noodles using the Philips Viva Pasta Maker::

  1. Using the Philips Viva Pasta Maker, make a double batch of homemade fettuccine noodles.
  2. Measure out 400 g of flour using the cup provided. Add it to the mixing chamber, making sure not to pour it into the squeezing tube. Close the lid.
  3. Add 2 eggs to the cup provided, then top it up with water to meet the 160 g mark. Mix slightly.
  4. Slowly pour the egg/water mix into the opening in the lid.
  5. Start the machine.
  6. In about 3 minutes, pasta will begin to emerge from the disc.
  7. As the pasta comes out, cut it to your preferred length, and set aside while you make your sauce.

Creamy Tomato Basil Sauce:

  1. In a skillet over low/medium heat, melt the butter together with the olive oil.
  2. Add the chopped onions and minced garlic, and saute until soft.
  3. Stir in the 1/4 cup fresh basil, chopped tomatoes, red pepper flakes, white wine, lemon juice, and salt & pepper.
  4. Cook until the liquid is reduced to half.
  5. While the tomato mixture is simmering, boil the fettuccine noodles.
  6. Once the tomato mixture is done simmering, add the shrimp, and cook until the shrimp have warmed through, just a few minutes.
  7. Stir in 1/4 cup of shaved parmesan cheese and the heavy cream, and simmer for a few minutes.
  8. Toss the sauce with cooked fettuccine noodles, and garnish with more fresh parmesan cheese and fresh basil.
  9. Serve immediately and enjoy!

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More Delicious Pasta Recipes:

What I love about the Philips Viva Pasta Maker:

  • It makes delicious and classic homemade spaghetti, fettuccine and penne noodles! Homemade pasta is the best.
  • It is easy to use. There is nothing complicated about this pasta maker. It’s very straightforward to use.
  • You can have homemade noodles in 18 minutes!
  • The set up is very easy. In just a couple of minutes you can be ready to make your favourite pasta!
  • The clean up is also really simple. There aren’t many parts to clean, and all parts come out of the maker really easily, so it’s easy to wash.
  • The maker is small so it fits perfectly on kitchen counters and in cupboards without occupying a lot of space.
  • It also has smart built-in storage for the power cord and pasta shaping discs, so everything tucks away nicely. No appliance pieces will get lost in your cupboards!
  • All the tools you need for measuring come with this maker. And you must use them, as they are designed for ingredient measurement specific to this maker.
  • The pasta maker comes with a recipe book, so you don’t have to feel intimidated by making pasta!

Tips & Tricks

  • For success, make sure to read the User Manual! It has a lot of great information.
  • It is recommended to use Durum semolina flour. It is a recommended flour because it contains more protein which improves pasta consistency.
  • Make sure to accurately measure the flour and the fluid. In fact, it is recommended to use a kitchen scale for measuring, but you don’t have to. I used the measuring cups that came with the pasta maker, and they worked great. Again please note, make sure you use the measuring cups provided, as they are not standard cup sizes, so if you use a 1 cup measure from your own kitchen, the ratio will be off.

Where to Purchase the Philips Viva Pasta Maker:

Philips Viva Pasta Makers are widely available online and in stores across Canada including at: Canadian Tire, Hudson’s Bay Company, Amazon, and specialty appliance retailers.

About Jo-Anna Rooney

I'm Jo-Anna Rooney, the creator, director, creator, baker, maker and home decorator here at A Pretty Life! Sharing a simple home life through uncomplicated home tips, home decor and fresh and easy recipes.


Fettuccine Recipes That Go Way Beyond Alfredo

When most Americans hear the word "fettuccine," they immediately think "Alfredo." While fettuccine Alfredo -- that simple, creamy, buttery pasta -- is one of the world's best comfort foods, it's not fettuccine's only trick. Fettuccine, which in Italian means "little ribbons," tastes great with many sauces. Pesto is perfect for coating the wide, flat noodles, as are tomato-based sauces. One of the noodle's best assets is, indeed, its wide surface area, which holds onto sauce like a charm.

Fettuccine is a noodle that has stood the test of time. According to Barilla, it's one of the oldest shapes of pasta and also one of the most common. It's easier to make at home than other noodles, because you basically just need to cut dough into strips -- unlike forming more difficult shapes, like cavatelli, for example.

Whether you're making fresh fettucine or using the store-bought kind, spice up your pasta routine by trying some recipes that have nothing to do with Alfredo. Then return to the classic, because fettuccine Alfredo will always deserve your love.


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This is a family favourite that we keep coming back to!

Started making this in 2000 and have made many times. Every member of the family love it. I lighten it up too with turkey sausage and half and half. We use pasta bows and I add extra pasta. Loved by young and old and simple to make.

we have been making this since it was first published in 2000. SO good and SO easy. now we use turkey sausage, an extra can of tomatoes and always fresh pasta.

This is an extended family favorite. Even those who claim they don't like pasta love it!

Delicious! Added freshly chopped basil and a few dashes of oregano since I didn't have sage on hand. I also blended the diced tomatoes into a smooth consistency, which I thought made it into a more of a cream sauce.

Delicious and so easy to make! My 7year old son and I made this together for our Masterchef night here at home. We left out the chili as we knew our sausage had a bit of 'heat' in it. We added a good amount of freshly grated Parmesan on top as we served it. yum!! We will make it again and again!

One of our all-time favorites. We make it with penne because the sauce/pasta distribute more evenly. We often get requests to make this dish. Am visiting family now and they insist on having it this week.

Made this for the first time and it was a big winner. Can also be left in fridge overnight and heated up the next day - just as good! Didn't change anything from the recipe.

I have made this dish and given the recipe to many people. love it so much. I added more parmesan cheese to the sauce as well as on top. Wonderful

Used light cream. fantastic!

Last made this recipe in April,2001. It was delicious then, and the same now. Our version was rather spicy, probably due to the seasonings, supposedly mild, in the Italian Sausage. Rather an inexact science. Mushrooms and broccoli, as suggested by others, would seem okay. esp. the mushrooms. This recipe should be in our annual, at least, rotation. Not our decade rotation. So many recipes, so little time!

I made this one tonight & the kids loved it. Personally, I found that although I did use diced tomatoes "with Italian Seasoning" & the sage, it seemed slightly boring. Although I will likely make it again sometime, Iɽ suggest tossing in a some fresh basil and oregano for the last 5 minutes of cooking.. -SB http://twiturm.com/subbeat

OMG, this is so good, and so easy. I usually follow the recipes as they are, cuz, you know, that's what they are there for. my only change was I had a duck/bacon/jalipano sausage that I had to cook up. This stuff was crazy rich, but it was perfect for this sauce. Will make it again, with some sweet spicy chicken italian sausage. I also garnished it with some basil, and parsley, so yummy.

I made this recipe again, this time using half and half instead of cream. Big mistake -- stick to the cream.

Delicious and easy! I used sweet turkey italian sausage, and substituted penne pasta for the fettuccine and 2 Tbs minced fresh sage for the dried sage. You can't go wrong with this recipe.

I have served this dish for friends and family on multiple occasions, always to rave reviews. Because the recipe is so simple, splurge on quality ingredients (e.g., fresh homemade pasta) since they come through so nicely. The great thing about the recipe is that it's rich (but not too rich) and super simple to make, so you're not stuck in the kitchen while you are entertaining.

made it for the family and they LOVED it! I added some broccoli while it was simmering and it was a great addition.

I love this recipe and have been making it since 2000! I double the recipe using a pound each of sweet and hot Italian turkey sausage. I add a tablespoon of Trader Joes Italian seasoning (when on hand). Serve it in a big white ceramic pasta bowl for a family-style Italian dinner.

Followed the recipe. Simple, delicious.

Made this exactly as written (which I rarely do on Epicurious). Fattening for sure, but yummy. Next time I'll probably use 1/2 and 1/2 or instead of full fat cream and mushrooms too. Guests had seconds.

This is my favorite recipe for special/romantic dinners. I use the full pound of sausage and have even used sweet italian style venison sausage with great results. I always increase the spices on my recipes a little and this one is no exception. Other than that, I follow this recipe exactly. I like to shave my parmesan cheese over the dish instead of grating it, very pretty!

Wow, this is my favorite Epicurious recipe ever. It was SO delicious. We served it for friends last night, and everyone raved about it and had seconds. I couldn't believe how yummy it was! OK, here are a few modifications I made: Used two shallots, mild instead of sweet Italian sausage, 1/2 cup whipping cream, 1/2 cup milk, unseasoned canned tomatoes. I added about 1/2 teaspoon of herbs de provence and 1/2 teaspoon dried oregano. I also subsitituted 3 large fresh basil leaves for the sage.I sauteed 4 crimini mushrooms and added them to the sauce at the end. I served it over paparadelle pasta, because TJ's only had whole wheat fettucine. I was hesitant about using a pound of sausage since other reviewers said it was too much, but we thought it was just right!

Excellent! The only changes I made were to saute the sausage and drain it on paper towels before adding it to the shallot and garlic. I substituted Greek yogurt (full fat) for the cream, greatly reducing the fat content, stirring it on off the heat at the last minute. Wonderful good! I agree with the reviewer who suggested cutting back on the sausage. Half a pound would do it.

This was very simple and good. I did use less sausage than called for (about 1/2 a pound) and served it over penne insead of fettuccine.

This was a very nic emeal. Used half and half and part cream. Also, used home canned tomatoes, so I added some oregano to it. It seem after it sat the richer and thicker it became. Delicious..will make again!!


Fettuccine with Basil-Tomato Sauce

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Seeding the tomatoes takes only a minute or two and makes all the difference. It keeps the sauce sweet—the seeds can be slightly acidic—and prevents it from becoming too watery.

Ingredients

  • 2 1/2 lb. ripe tomatoes, seeded and diced
  • 2 Tbs. brown rice syrup
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. thinly sliced basil
  • 1 Tbs. chopped chives
  • 1 Tbs. minced Italian parsley
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1 lb. fettuccine

Preparation

1. Combine tomatoes, rice syrup, vinegar, basil, chives, parsley and garlic in large serving bowl. Season to taste with salt and pepper.

2. Cook pasta according to package directions drain.

3. Toss pasta with sauce. Season to taste with salt and lots of freshly ground black pepper. Garnish with basil sprigs, and serve.


Homemade Fettuccine with Easy Tomato-Basil Sauce

Challenge yourself in the kitchen by learning to make homemade fettuccine!! It is way easier than it looks and pairs perfectly with a simple and fresh tomato-basil sauce.

Let’s step outside of our comfort zone in the new year!!

I have dreams of learning how to make homemade croissants, perfecting my macarons, delving a little bit more into homemade breads, making more fancy French composed desserts…but first, let’s start with something that seems way more complicated than it is – pasta making.

The last time I attempted to make homemade pasta was back in the 2012 era and let’s just say it turned my apartment into a semolina dough crime scene. To put it mildly.

There was pasta dough and flour everywhere. It kept tearing, getting stuck in the machine, and generally just not doing what I wanted it to do. Basically it was just a total disaster.

Those were the pre-Remy days when I could completely destroy my apartment like that and it was of no consequence because I had all the time in the world to clean it up. Also, we could eat second dinner at midnight if the first dinner was a total failure and no one would be running around the kitchen screaming that they’re hungry and sneaking bites of chocolate chips and ruining their appetite.

Nowadays I try to keep the dinner mess to a minimum and stick pretty closely to our 7PM dinnertime schedule.

We still have quite a bit of chocolate chip-sneakage even with that, but what can you do.

So it was with great trepidation that I decided to try my hand at pasta-making again. I was inspired by the online cookbook club I’m in as we were cooking our way through Marc Vetri’s Mastering Pasta cookbook and the pasta doughs kept getting such rave reviews.

OMG, what a different experience.

No cursing, no house-wide flour mess (err, well no more than usual), and one delicious dinner that came together in under an hour.

All credit goes to Vetri’s egg yolk pasta dough, which is a total dream to work with. I don’t know if it’s the NINE (yes, NINE. ) egg yolks or the ratios of all the ingredients but the dough was silky smooth and slithered it’s way through my pasta machine without any issues.

Honestly, I went from having a hunk of dough to strands of fettuccine in less than five minutes. Pretty incredible.

Because I really wanted to let the homemade pasta shine, I kept the sauce really simple here – a very basic tomato basil sauce that can simmer away on the stove while you’re waiting for your pasta water to boil. It is a new favorite dinner in our house and one that I will be repeating often – because it is totally doable, so I can!


Fettuccine with Minted Tomato Sauce - Recipes

Chicken Fettuccine & Fresh Tomato Sauce

A fast and easy way to make pasta with fresh tomato sauce

This recipe is great if time is not on your side, you can cook a tomato sauce using fresh ingredients in only a few minutes. This recipe is quite easy to make but you will need a blender. The flavour of fresh tomatoes fresh basil and caramelised chicken pieces wrapped around a tomato absorbed pasta is sure to please the fussiest palates..

Ingredients

    1 chicken breast 2 tbsp of table salt (for pasta water) 1 tsp dried Italian herbs ( mix of thyme, oregano, rosemary, sage) 1 cup chopped or hand torn fresh basil 35g - 1.2 oz butter 250g - 9oz fettuccine 3 vine riped tomatoes (the sweeter the better) Half a brown onion 2cloves of garlic 1 heaped tsp tomato paste 1 quarter cup virgin olive oil 1 tsp anchovies (approx 5 or 6) 60g - 2oz Parmesan cheese Salt and pepper

Steps

Add a large pot of water to the heat and bring to the boil.

Cut your tomatoes in quarters, add to blender.

Cut onion, peel, roughly chop and add to blender.

Add anchovies (No salt required as these are very salty)

Add the crushed garlic cloves.

Add most of the olive oil, keep a little aside.

Blitz all above ingredients together until smooth.

Once your pasta water is boiling, add salt. (should taste like sea water)

Remove the skin from chicken breast if any. Trim off any fat or grizzly bits.

Slice the breast thinly following the angle of the grain (widthwise).

Add pasta to your water and cook slightly less than al dente. (pasta will continue to cook in sauce later)

Add frying pan to heat with a little olive oil.

Once oil is hot enough add the chicken slices, season and only lightly cook..

Turn over your chicken pieces once slightly caramelised.

Transfer chicken to a bowl and keep aside with all its juices.

Strain your pasta if ready (keep one cup of water incase your sauce is too thick)

Add your fresh tomato sauce back to the same frying pan.

Add your cooked chicken pieces with fat and juices.

Mix well and cook for a couple minutes or until pasta is al dente.

Tear some fresh basil, mix and serve pasta on heated plate.

Top with freshly grated Parmesan cheese.

Little Tips

Present it with most of the chicken pieces on the outside.
Always cook pasta al dente. (should be slightly firm when you bite into it).
If sauce becomes too thick, add a little more pasta water, it shouldn't be gluggy
Adding the salt to the water after it boils speeds up the boiling process and won't affect the flavour.
Always heat up your plates as pasta cools down fast.


Fettuccine with Quick Tomato Sauce and Hot Chili Oil

In a small saucepan, combine 1/2 cup of the olive oil with the dried red chile, the chipotle, Szechuan peppercorns and black peppercorns and bring to a simmer. Cook over very low heat for 15 minutes, then strain the hot chili oil into a jar.

In a large, deep skillet, heat the remaining 3 tablespoons of olive oil until shimmering. Add the garlic and cook over moderate heat, stirring, until fragrant but not browned, about 30 seconds. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the tomatoes, serrano, thyme and oregano, season with salt and pepper and bring to a simmer. Cook the tomato sauce over moderate heat until slightly thickened, about 5 minutes.

Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, shake it dry and return it to the pot. Add the tomato sauce, basil, Parmesan and 1/4 cup of the hot chili oil and toss. Serve the pasta in bowls and pass Parmesan and the remaining hot chili oil at the table.


To begin making the Fettuccine Pasta Recipe In Tomato Basil Sauce, cook the fettuccine in a pot of hot boiling salted water until al-dente (just cooked). This will take about 10 - 15 minutes to get done.

Once cooked, drain the pasta over running water in order to stop the cooking process. Drizzle some olive oil over the pasta and toss it well.

In another pan, boil the tomatoes in hot water until you notice the skin is cracking. Once it done, remove from the hot water. Peel the skin of the tomatoes and puree it in a mixer grinder.

Heat oil in a saucepan over medium heat. Add garlic and saute for a few seconds.

Stir in the pureed tomatoes, chopped basil, salt and pepper to taste.

Bring the sauce to a roaring boil on high heat, then turn the heat to low, and simmer the sauce for about 20 minutes or until you notice the tomatoes and the basil have combined to make a thick sauce.

Toss the cooked fettuccine pasta with the sauce and turn the heat to high and toss well until the pasta is well coated. Check the salt and pepper and adjust to suit your taste.

When serving the Fettuccine Pasta Recipe In Tomato Basil Sauce sprinkle some Parmigiano-Reggiano Cheese and coarsely pounded black pepper.

Serve Fettuccine Pasta Recipe In Tomato Basil Sauce along with Pineapple Carpaccio Recipe and Tiramisu Recipe.


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