Fettuccine with Tomato and Artichoke Cream Sauce |
- 1 pound tomatoes, roughly chopped (or two 14.5 ounce cans diced tomatoes, drained)
- 2 large scallions, chopped
- 4 ounces mushrooms, roughly chopped
- 1 12-ounce can marinated artichoke hearts, drained and chopped
- 3 cloves garlic finely chopped
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes
- 2 teaspoons Bridgeport seasoning from Spice House (follow the link to see what's in there)
- bunch of fresh basil, chopped (or 1 teaspoons dried)
- 1 pound fettuccine
Directions
- In a large pan, heat olive oil over medium heat. Add garlic and sautee 1-2 minutes, being careful to not let garlic get too brown.
- Add scallions and sautee another minute or two. Add mushrooms and continue to sautee for 2-3 more minutes.
- Add tomatoes and artichokes. Bring to a simmer and simmer for about 15 minutes.
- Lower heat a bit and add cream, cheese, pepper flakes, seasoning and basil. Cook on a very low simmer for 5-6 minutes.
- Cook pasta aldente and drain.
- Either toss pasta with sauce or serve a liberal amount of sauce over the pasta, whichever you prefer.
Good times! |
No comments:
Post a Comment