Fettuccine is a type of pasta that originates from Italy and is famous for its long, flat, and ribbon-like shape. When served with a rich and flavorful Italian sauce, it becomes a delicious and satisfying meal that is loved by people all around the world.
One of the most popular sauces for fettuccine is the Italian tomato sauce, which is made by cooking tomatoes with garlic, onions, and various herbs and spices such as basil, oregano, and parsley. The sauce is then simmered until it thickens and becomes fragrant, and is then poured over the cooked fettuccine.
Another popular Italian sauce for fettuccine is the creamy Alfredo sauce, which is made by mixing cream, butter, and Parmesan cheese with garlic and other seasonings. The sauce is then cooked until it thickens and is then poured over the cooked fettuccine.
How To Make:
To make the perfect Fettuccine en Salsa Italiana, start by cooking the fettuccine in a pot of boiling salted water until it is al dente, which means it should be cooked but still slightly firm to the bite. Drain the pasta and set it aside.
Next, heat up a pan with olive oil and add in some minced garlic and onions. Saute them until they are fragrant and translucent. Then, add in some crushed tomatoes, tomato paste, and seasonings such as salt, pepper, oregano, and basil. 15 minutes or so should pass while the sauce simmers for it to thicken. If you prefer a creamier sauce, you can make an Alfredo sauce by melting some butter in a pan and adding minced garlic, heavy cream, and Parmesan cheese. The sauce should be stirred until it smooths and thickens.
Finally, pour the sauce over the cooked fettuccine and toss until the pasta is evenly coated. Garnish with fresh parsley and Parmesan cheese, and serve hot.
Tips and Variations:
Tips:
Use fresh pasta if possible, as it has a better texture and taste.
Pasta should be cooked, but still firm to the biting, or al dente.
Make the sauce ahead of time to allow the flavors to develop and meld together.
Reserve some of the pasta water to add to the sauce if it becomes too thick.
Add freshly grated parmesan cheese and a drizzle of extra virgin olive oil to the pasta before serving.
Variations:
Add some chopped pancetta or bacon to the sauce for a smoky flavor.
Use different types of mushrooms, such as porcini or shiitake, to add depth and complexity to the sauce.
Add some cream or milk to the sauce to make it richer and creamier.
Add some chopped sun-dried tomatoes or roasted red peppers to the sauce for a sweet and tangy flavor.
Use different types of herbs, such as basil or oregano, to give the sauce a different flavor profile.
Ingredients:
- 1 lb. Fettuccine pasta
- 1 can (28 oz.) crushed tomatoes
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tbsp. olive oil
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Salt and pepper, to taste
- Parmesan cheese, grated (optional)
Instructions:
Begin by bringing a big pot of salted water to a boil. Once the water has come to a boil, add the fettuccine pasta and cook according to the package instructions until al dente.
While the pasta is cooking, a big pot should be filled with olive oil and heated over medium heat. Add the diced onion and cook for about 5 minutes, or until tender and transparent.
Add the minced garlic to the saucepan and sauté for another minute until fragrant.
Add the can of crushed tomatoes, dried basil, dried oregano, salt, and pepper to the saucepan. Stir well to combine.
Turn down the heat to low and simmer the sauce for ten to fifteen minutes, stirring now and then.
Drain the cooked pasta and add it to the saucepan with the tomato sauce. Toss to coat the pasta evenly with the sauce.
If preferred, top the heated spaghetti with grated Parmesan cheese.