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Fettuccini With Spicy Tomato Cream Sauce

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“I got this one off the Internet several years ago. My husband and I love it! It tastes best with fresh fettuccini. To vary the heat, us more or less red pepper flakes. My husband hates chunks of tomatoes, so I puree the diced tomatoes. It changes the texture, but not in a bad way.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a large skillet over medium heat. Cook onion and pepper flakes 5 minutes until tender.
  2. Stir in tomatoes and salt. Cook over high heat until almost dry, 8-10 minutes.
  3. Stir in cream. Bring to a boil; boil 1 minute.
  4. Meanwhile, cook fettuccini. Drain pasta and toss with sauce.
  5. Stir in basil. Serve with Parmesan.

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