Ingredients

The following ingredients have 5 Servings
  • 3/4 pound dry fettuccini noodles
  • 2 teaspoons olive oil
  • 1 medium shallot (finely minced)
  • 1 to 2 cloves garlic (finely minced)
  • 1 large roma tomato (2 if small, seeded and diced)
  • 1/4 cup dry white wine (like chardonnay or sauvignon blanc)
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese (plus more for serving)
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • minced fresh parsley (for serving)
  • basil leaves (torn for serving)

Instruction

  • Bring a large pot of generously salted water to a boil.
  • Meanwhile, sauté shallot and garlic in olive oil for 5 minutes or until soft and translucent. Add the diced tomato and cook until the tomato starts to caramelize on the bottom of the pan, 2 to 3 minutes. Deglaze with wine and simmer until the wine is reduced by at least half, about 2 to 3 minutes.
  • Once the water boils add in the pasta and cook following the package directions.
  • To the sauce, add in the butter and cream, stir until melted and creamy. Add in the parmesan cheese and stir until melted. If the sauce gets too thick, add in a little past water. Taste and season with kosher salt and freshly ground black pepper to you preference.
  • Immediately add the cooked fettuccine into the sauce and gently toss to combine.
  • Serve with more freshly grated parmesan, minced parsley and torn basil leaves.