Pink Fettuccine Alfredo
"Don't be put off by the name. The 'pink' is the colour the cream sauce takes on with the addition of the tomatoes. It's delicious (and pink)."
photo by Karen Elizabeth
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
5
ingredients
- 5 tablespoons butter
- 2 garlic cloves, crushed
- 2 cups broccoli florets
- 2 cups cream
- 1 cup drained canned crushed tomatoes, in little pieces of pureed
- 5 ounces prosciutto, cut into julienne strips
- 1 lb fettuccine pasta
- 1⁄2 cup grated pecorino cheese (or more)
- fresh parsley
directions
- Heat butter over moderately-high heat until foam subsides.
- Saute garlic and broccoli, stirring, for 2 minutes.
- Remove with slotted spoon and transfer to a plate.
- Add cream to skillet and simmer, stirring, for 3-5 minutes, or until thickened slightly.
- Stir in tomatoes, prosciutto and broccoli and cook, stirring, for 2 minutes; season to taste (I now puree the tomatoes before using as one of my kids does not like tomato 'pieces' in his food).
- Cook fettucine until al dente.
- In a large bowl, toss fettucine with 1/3 of the sauce until coated well.
- Transfer to serving plates and spoon remaining sauce and vegetables over.
- Sprinkle with cheese and garnish with parsley.
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Reviews
-
Loved this, I used bacon, not quite sure why mine looks so much more tomatey than the others, I did stick to recipe :) very good and much enjoyed, thank you! A Think Pink event recipe :) -
Somewhere in the abyss that I call my freezer.......I have some prosciutto. I couldn't find it so used some sliced ham like another reviewer did. I also used spinach fettuccine. For some reason I start craving pasta dishes in the fall and this one really hit the spot. Thanks for sharing your recipe, Ev. It was easy, and good. Made for Think Pink 2018. -
Excellent! Will make this again! 5-star all the way! Only thing different was my subbing ham for the prosciutto. The only market in town doesn't carry prosciutto, and I hadn't made my monthly run to the city. Thnx so much for sharing this recipe, evelyn. Made for THINK PINK Oct 2009.
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Evelyn, we enjoyed this recipe very much, I used tomato sauce in place of the crushed for a lighter flavor and used 1 cup whipping cream and one cup milk and subbed Parmesan for the Pecorino Thanks...Kitten:)
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
