It's Sunday. The Girl isn't feeling well. Jeff is at a friend's Chief's Playoff Party. (If you are unfortunate enough to be a Chief's fan, you know how incredible that is this year!) It's cold outside and I'm hungry. I have a roast slow-cooking for supper, so I don't want anything too big for lunch. I have had Ree's recipe sitting in my Reader for quite awhile and this just seemed like the perfect time to try it.
Get your noodles cooking. One package of fettuccine in boiling water. While that is going, saute a finely diced onion and a few cloves of garlic in a couple tablespoons of butter and olive oil. Just for a minute or so where the pieces just start to turn golden.
Add in two cans of tomato sauce.
Cover and simmer this for about 20 minutes on low heat. Then add in a cup of cream.
And a little bit of Parmesan cheese.
Pour this over your cooked noodles.
Sprinkle with a little bit more Parmesan.
This is incredible. Each of the kids had seconds. You could add in chicken or mushrooms, but it is delicious as it is. And so, so simple to make.
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-½ pound Fettuccine
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
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