Creamy Parmesan Marinara Fettucine
Ingredients:
Sauce:
2 tbsp olive oil
1 medium onion diced
4 cloves garlic minced
4 cups marinara sauce or store bought marinara sauce (see recipe below)
14.5 oz diced tomatoes with garlic and onion
1/2 tsp red pepper flakes
2 cups half and half
1/2 tsp salt
1 tsp sugar
1 1/2 tsp dried dill
black pepper to taste
1/2 cups Parmesan
1 lb fettucine noodles
Grated Parmesan
Parsley, finely chopped
Directions:
In a large skillet, add olive oil and onions. Saute 8 minutes. Add garlic and tomatoes. Simmer 10 minutes. Simmer 10 minutes. Add pepper flakes, salt, sugar, black pepper, and cream. Simmer for a final 30 minutes.
While pasta is simmering, cook pasta noodles according to package directions.
Add Parmesan 5 minutes before serving. Toss sauce with fettucine and sprinkle with Parmesan and parsley.
Marinara Sauce
Ingredients:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
Directions:
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. The sauce can be made 1 day ahead. Cool, then cover and refrigerate.
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
Directions:
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. The sauce can be made 1 day ahead. Cool, then cover and refrigerate.