Fettuccine with a Creamy Tomato Sauce

Good Morning Friends! It’s MONDAY! CELEBRATE! Right?! Oh wait, Monday’s are allotted a dark cloud of doom. Crap. Monday. Oh man, it’s Monday. Good Luck.

In all seriousness, I hope you all had a fabulous weekend and will have an even more fabulous Monday. I had a great weekend. It was cold and dreary; the perfect Fall combination. Nick and I love the Fall and Winter seasons. I think Nick better appreciates October and November, but I love {the idea of a fall-ish} September, but definitely October through March. I love when the air becomes crisp and cool and jets immediately into a cold, wintery air.

Snow. Please come fast, hard & steady this year for me.

I sat around and watched movies and drank hot chocolate from a cup overflowing with whipped cream and curled up in oversized sweats with a blanket as an accessory. I was in heaven. It was the perfect fall weekend; I never wanted it to end.

But here we are staring straight in the eyes of Monday morning and all I can do is sip from my most recent cup of hot chocolate that still has far too much whipped cream for somebody of a higher sophistication than I.

Because today is Monday I have a Meatless Monday segment for you. It is delicious and would be a perfect dinner for tonight. Last week I was having a hard time finding inspiration; I was in a rut. While I was searching aimlessly throughout the big bad internet database of pictures, recipes, renditions and personal tastes it hit me that I wanted to make a pasta dish. {Mostly because I was running out of time, knew it would be a quick dinner and I probably had all of the ingredients I needed.} However, I needed to do something to kick up {what could have been} an ordinary pasta dish.

It was not ordinary.

Today I give you Fettuccine with a Creamy Tomato Sauce.

Nutritional Information:
Serving Size: 1/6 + 2 tablespoons grated parmesan cheese
Calories: 350.8
Fat: 12.8 g
Carbohydrates: 50 g
Fiber: 3.6 g
Protein: 7.6 g
Points+: 9

Here is what you will need:

Recipe Adapted from Ree Drummond: The Pioneer Woman

  • Olive Oil
  • 1 tablespoon butter
  • 1 tablespoon onion powder
  • 3 cloves garlic, pressed
  • ½ tablespoon Cajun seasoning
  • ½ tablespoon cayenne pepper
  • 20 ounces tomato sauce
  • Salt and pepper, to taste
  • ½ tablespoon sugar
  • ½ to ¾ cup heavy cream
  • 12 ounces Fettuccine {3/4 box}

Directions:

  • Cook pasta according to packaged directions. Drain, reserving 1 cup of pasta water
  • Heat butter and oil over medium heat, add garlic and sauté for a minute
  • Pour in tomato sauce, salt, pepper, sugar, onion powder, Cajun seasoning and cayenne pepper
  • Stir and cook over low heat for 30 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pot

  • Remove from heat and stir in cream

  • Stir in pasta and sprinkle a bit of parmesan cheese on top of the pasta
  • Serve immediately & enjoy!

I LOVED this dish. I fell instantly, head-over-heels in love with this dish. I paired it with those spicy meatballs I blogged about last week. It was a perfect dish. I wanted to eat all of it, but I did not.

I hope you all give this a try. It’s a perfect fall dish and a great way to liven the recipe up a bit!

Until Next Time,

Happy Pasta Makin’

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