Roasted Tomato Sauce Fettuccine
Ingredients
- * 8 oz fettuccine or choice of pasta
- * 1 pounds petite medley tomatoes
- * 1 onion or large shallot
- * 4-6 cloves garlic, peeled
- * 2 tablespoons olive oil
- * Salt and black pepper to taste
- * 1 teaspoon dried thyme
- * 1 teaspoon dried basil
- * 1/2 teaspoon dried oregano
- * 1 teaspoon smoked paprika
- * 1/2 cup chicken broth
- * 1/2 cup heavy cream
- * 1/2 cup grated Parmesan cheese ( I prefer Pecorino Romano)
- * Red chili flakes for garnish (optional)
- * Fresh chopped parsley for garnish
Instructions
* Preheat oven to 400°F (200°C).
* On a baking sheet, toss tomatoes, onion, and garlic with olive oil, salt, pepper, thyme, basil, oregano, and smoked paprika.
* Roast for 25–30 minutes, or until tomatoes are blistered and garlic is golden.
* While the veggies roast, cook the fettuccine in salted boiling water until al dente.
* Reserve ¼ cup pasta water, then drain and set aside.
* Transfer roasted tomatoes, onion, and garlic (with juices) to a blender or food processor.
* Add chicken broth and blend until smooth and creamy. (For a chunkier sauce, pulse a few times instead.)
* Pour the sauce into a large skillet over medium heat.
* Stir in heavy cream and let simmer for 2–3 minutes.
* Add Parmesan cheese and stir until melted and the sauce is velvety.
* Toss in cooked fettuccine and stir to coat evenly. Add a splash of pasta water if needed to loosen the sauce.
* Plate the pasta and garnish with red chili flakes, fresh parsley, and extra Parmesan if desired.
If you like meat with your pasta, Grandma Gina's meatballs would be great with this.