Creamy Tomato and Garlic Sauce Fettuccine

Ingredients

• 2 tbsp Olive oil (Good quality)
• 5.5 cloves Garlic (5–6 cloves, thinly sliced)
• 1 Yellow onion (Diced)
• 1 cup Cherry tomatoes (Halved; skins may be removed if preferred)
• 2 tbsp Tomato paste
• 1 tbsp Calabrian chili paste (Plus more for serving if desired)
• 1 cup Unsweetened heavy whipping cream
• Salt and black pepper (To taste; use generously salted pasta water)
• 0.5 cup Cheddar cheese (Shredded)
• 1 cup Pasta water (Reserve at least 1 cup; additional water may be added as needed)
• 0.5 cup Parmesan cheese (Freshly grated, plus more for garnish)
• Lemon juice (A squeeze)
• 260 g Fettuccine (Boil according to packet instructions)
• 1 tbsp Parsley (Finely chopped)
• 1 tbsp Butter (To finish)
• Chili flakes (Optional, for serving; may be used instead of extra Calabrian chili paste)

Steps

1. 1

   Bring a pot of generously salted water to a boil. Cook the fettuccine according to the package directions until al dente. Reserve at least 1 cup of the pasta water, then drain the pasta; do not rinse it.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.

3. 3

   Add the sliced garlic and cook for 1–2 minutes, until fragrant.

4. 4

   Add the diced onion and cook for 4–5 minutes, until soft and translucent.

5. 5

   Add the halved cherry tomatoes and cook for 4–5 minutes, gently pressing some of them with the back of a spoon to release their juices. Remove the tomato skins if preferred.

6. 6

   Add the tomato paste and Calabrian chili paste. Cook for 2–3 minutes, stirring constantly.

7. 7

   Add ½ cup of the reserved pasta water and stir to combine.

8. 8

   Lower the heat and slowly add the heavy cream, stirring constantly. Simmer gently for 2–3 minutes.

9. 9

   Season with salt and black pepper.

10. 10

    Lower the heat and gradually add the shredded cheddar, followed by the Parmesan, stirring until both cheeses melt and the sauce is smooth.

11. 11

    Add more reserved pasta water a splash at a time until the sauce is silky and coats the pasta beautifully.

12. 12

    Add the drained fettuccine and toss for 1–2 minutes, adding more pasta water if needed.

13. 13

    Turn off the heat and add the butter. Toss until the pasta is glossy.

14. 14

    Add a squeeze of lemon juice and toss again.

15. 15

    Finish with freshly grated Parmesan, chopped parsley, and extra Calabrian chili paste or chili flakes if desired.

Notes

The source does not specify the exact amount of additional pasta water beyond the initial 1 cup; add it gradually as needed to loosen the sauce. Pasta cooking time depends on the package instructions.

Nutrition per serving

• main
• pasta
• Italian-inspired
• vegetarian
• spicy
• stovetop
• quick dinner