Fettuccine with Creamy Tomato Rosa Sauce

Fettuccine with Creamy Tomato Rosa Sauce

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.