Fettuccine with Creamy Tomato Rosa Sauce

• •1 pound Fettuccine pasta
• •2 tablespoons Olive oil
• •1 finely chopped Small yellow onion
• •3 minced Garlic cloves
• •2 tablespoons Tomato paste
• •1 (28 ounce) can Crushed tomatoes
• •1 cup Heavy cream
• •1 cup, grated, plus more for serving Parmesan cheese
• •1 cup, chopped, plus sprigs for garnish Fresh basil
• •to taste Salt
• •to taste Black pepper
• •1 teaspoon (optional) Red pepper flakes

Instructions

1. 1

   Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for another 1 minute until fragrant, being careful not to burn the garlic.

4. 4

   Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and caramelizes. This deepens the tomato flavor.

5. 5

   Pour in the crushed tomatoes, season with salt and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10-15 minutes, allowing the flavors to meld.

6. 6

   Remove the lid and stir in the heavy cream until fully incorporated, creating the beautiful rosa (pink) color. Heat through for 1-2 minutes, but do not boil after adding cream.

7. 7

   Add the cooked and drained fettuccine directly to the sauce in the skillet. Toss gently to coat the pasta evenly.

8. 8

   Stir in the 1/2 cup of grated Parmesan cheese and the chopped fresh basil. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

9. 9

   Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil sprigs.

Chef's Tips

• 💡**Don't Overcook Pasta:** Cook your fettuccine to al dente (firm to the bite) as it will continue to cook slightly when tossed with the hot sauce.
• 💡**Reserve Pasta Water:** This starchy water is your secret weapon! It helps emulsify the sauce, making it silky smooth and helping it cling to the pasta.
• 💡**Quality Ingredients:** Using good quality crushed tomatoes and fresh Parmesan cheese will significantly enhance the flavor of your rosa sauce.
• 💡**Adjust Consistency:** If the sauce is too thick, use the reserved pasta water. If it's too thin, let it simmer uncovered for a few more minutes to reduce slightly before adding the cream.
• 💡**Serve Immediately:** Pasta dishes with creamy sauces are best enjoyed fresh off the stove for optimal texture and flavor.