Creamy Red Pepper and Tomato Basil Pasta

27m

2 tbsp
butter
1
medium onion, diced
2
cloves garlic, minced
1
jar of marinara sauce (25 oz)
1 tsp
salt
1/4
pepper
3/4 cup
cream
1/2 cup
mina harissa sauce
12 oz
tomato basil fettuccine
1 1/2 tbsp
basil
1/2 cup
parmesan cheese

Left over suggestions: Sauté whatever vegetables you have on hand with ground beef, turkey, or chicken, and toss with the pasta. Alternately, add meatballs, shredded cheese, and bake for a whole new dish

  1. Melt butter in a large skillet, over medium-high heat. Add onion and sauté for 2-3 minutes, until translucent. Add garlic and sauté for 1-2 minutes, until fragrant.

  2. Pour the marinara sauce into the skillet and stir to combine. Reduce heat to medium-low, add the salt, pepper, cream, and harissa sauce. Simmer for about 5 minutes, stirring occasionally.

  3. While the sauce is simmering, bring a medium-sized pot of water to a boil, over high heat. Add fettuccine and bring to a second boil. If desired add a pinch of salt and drizzle of oil to avoid the pasta sticking together.

  4. Reduce heat to medium, simmer un-covered for 5 minutes or so, until al-dente or preferred tenderness is achieved.

  5. Strain cooked fettuccine and add to the sauce with basil and Parmesan. Toss to combine and simmer for 1-2 minutes.

  6. Serve with basil and Parmesan as a garnish over the top.

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