Fettuccine with Tomato-Cream Sauce

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fettuccine with tomato cream sauceThis is one of those recipes that the minute I saw it, I knew I had to make it.  Can you relate?  It was such an immediate decision that I actually made it for dinner the next evening.  There was no doubt we would love it for its taste, but I love it even more for its simplicity.

The cream sauce here is not made with your typical heavy cream.  Instead, it’s thickened up with a healthier alternative of light cream cheese.  (Let me make my confession here that I used regular cream cheese because it is what I had on hand.)  The combination was perfection.  Ben was super enthusiastic about this dish stating “All thumbs up!”  (I’m not really sure how many thumbs he thinks he has.)  😉

Fettuccine with Tomato-Cream Sauce

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 1/4 cup

Fettuccine with Tomato-Cream Sauce

  • 8 ounces uncooked fettuccine pasta
  • Salt
  • 1-2 Tablespoons olive oil
  • 2-3 cloves garlic, minced or pressed
  • 1 (28 ounce) can crushed tomatoes
  • 3 ounces cream cheese (1/3 less fat or regular)
  • 1/4 cup oil-cured olives, pitted and coarsely chopped (I used Kalamata)
  • 1/4 teaspoon crushed red pepper
  • small handful fresh basil leaves, chopped
  • Fresh Parmesan cheese, grated or shaved

Cook the pasta in boiling water seasoned with salt until almost to al dente, about 8 minutes. Drain while reserving 1 1/3 cup of the pasta water. Return pasta to the pot, away from the heat, and drizzle with a little olive oil to keep from sticking together.

Heat 1 Tablespoon oil in a large skillet over medium heat. Add the garlic and cook until just fragrant, about 30 seconds to 1 minute, stirring frequently. Season with 1/4 teaspoon salt. Add the tomatoes and cook for 3 minutes, stirring occasionally. Pour in the reserved 1 1/3 cup pasta water, then bring to a boil. Stir in the cream cheese until smooth. Mix in the pasta, olives, and red pepper. Cook for 3 more minutes, or until pasta reaches al dente, tossing to coat. Serve immediately garnished with basil and Parmesan cheese.

Source: Adapted from Sweet Tea and Taters, originally Cooking Light Magazine


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  1. Yes! My family will love this!!

  2. I LOVE tomato cream sauce, but with cream cheese sounds even better!!!

  3. This is gorgeous, I love the addition of olives! Can’t wait to try it, I know we will love it!

  4. Looks good! I would have never thought to use cream cheese. I always use heavy cream

  5. This looks so good. I also love that it’s very simple. Now that school’s starting back up, I’m going to need lots of simple recipes!

  6. sounds so delicious! I love lighter cream sauces.

  7. These are such great classic flavours and you can never go wrong with them.

  8. Heck yeah, and I’m having two thumbs up for this dish. I can’t wait to enjoy it!

  9. I love how easy this tomato-cream sauce is!

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