very tasty ,can be used with other types of pasta
Creamy Tomato Fettuccini
There are two ways to learn how to make great Fettuccini – either from an Italian grandmother, or with Wattie’s Chunky Tomato and Roasted Garlic Pasta Sauce.
Prep time:
Cook time:
Serves:
4
Ingredients
- 4-6 rashers bacon, trimmed of rind
- 2 Tbsp oil
- 250g mushrooms, finely sliced
- 1/2 cup white wine
- 400g can Wattie's Chunky Tomato and Roasted Garlic Pasta Sauce
- 1/4 cup cream
- 1/4 cup chopped fresh parsley
- fettuccine for 4
- Parmesan or cheddar cheese to garnish
- Fresh herbs to garnish (optional)
Method
1. Chop the bacon finely.
2. Heat the oil in a frying pan and add the bacon and mushrooms and cook over a moderately high heat for 2 minutes until the bacon is fragrant and the mushrooms softened.
3. Add the wine and simmer until reduced by half.
4. Stir in the Wattie's Chunky Tomato and Roasted Garlic Pasta Sauce simmer uncovered for 5 minutes.
5. Stir in the cream and chopped parsley and warm through. Do not boil or the sauce will curdle.
6. Cook the fettuccine in plenty of boiling lightly salted water until it is al dente (about 11-12 minutes) and drain well.
Serve in pasta bowls topped with the sauce and garnished with a little grated Parmesan cheese and herbs if wished.
