Fettuccine with Tomato Cream Sauce

There is nothing quite like summer in the South. Many of my strongest memories with food center around the warm weather, the laid-back atmosphere, and the easy going meals pulled from the outside vegetable garden. To this day, the ease of walking outside to get vegetables and herbs combined with the satisfaction of having grown that in my own yard are two of the best feelings in the world.I have learned that these experiences are very unique to those who have actually grown their own food. The first time I made tomato soup for my sister-in-law using tomatoes from my garden she was very skeptical, and at one point referred to the soup as “boujie.” We are not exactly to the part of the year where I can walk outside and get my groceries, but the feeling that we might actually be done with the cold for now has me craving some of my vegetable, back-yard dishes.

If you haven’t been able to tell so far, I have a slight obsession with Italian food. I was actually able to utilize my new pasta maker that I received on my recent birthday to pull this meal together, which was an added bonus for me. This dish is one of my favorites to make in the summertime when I can pull tomatoes directly out of the backyard. We aren’t quite to that point here in Georgia, so I had to opt for canned tomatoes this time.

Fettuccine with Tomato Cream Sauce

12 Ounces Fettucine (or other pasta)

2 Tablespoons Olive Oil

2 Tablespoons Butter

1 Medium Onion, finely chopped

4 Cloves Garlic, Minced

Two 15-ounce Cans Tomato Sauce or Marinara Sauce

1 Cup Heavy Cream

¾ Cup Grated Parmesan or Romano (plus extra to top)

Cook the pasta to package instructions, set aside saving some of the pasta water to be added to the sauce.

Meanwhile: Set a large skillet on medium – high heat. Once heated, add the butter and the olive oil. When the butter has nearly finished sizzling, add the garlic and the onion. Cook thoroughly until the onion appears translucent.

Once the onion is cooked through, add the tomatoes. Cook over low heat about 20-30 minutes until the tomatoes have slightly thickened and appear deeper in color.

Then remove the sauce from heat for a moment or two. Add the cream.  Stir the cream into the cooked tomato sauce and watch the magical transformation from red to an almost pink-orange color.


Throw some grated Romano or Parmesan cheese into the sauce, reserving some for topping.


Once the sauce is mixed together, add the cooked pasta into the sauce pan. Gently stir and “rotate” the pasta until all the noodles are covered in the sauce. (Note: if your sauce appears to be too thick or have globs, add some of the reserved pasta water you saved from the noodles).

Sprinkle on some additional grated cheese (optional), and top with some basil.


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Comments (2)

  • Nice simple recipe. Come full summer you should then be able to have a lot of Tomatoes to make a lot of Marinará sauce in batches. Which you can then container freeze and use later easily for sauce making base or as needed. Which also helps to have the proper plastic containers on hand to store them as well when you do.

  • Anita 2 years ago Reply

    This sounds wonderful. What a gifted writer and blogger

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