Fettuccine Romano

By Posie (Harwood) Brien
November 23, 2016
9 Comments


Author Notes: I dug this simple little pasta recipe out of the Hunt's tomato paste archives. With a few tweaks, it's become a nice, simple weeknight pasta recipe to have on hand—and happens to make use of those last few tablespoons of tomato paste you always seem to have sitting around.Posie (Harwood) Brien

Serves: 2

Ingredients

  • 8 ounces fettuccine or wide egg noodles
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 medium yellow onion, diced
  • 3 tablespoons tomato paste
  • 1 cup canned diced tomatoes
  • 1/4 cup freshly grated Pecorino Romano cheese (plus extra, for serving)
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh parsley

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook, according to the package instructions, until just shy of al dente. Drain the pasta thoroughly, reserving 1/2 cup of the pasta cooking water for the sauce.
  2. In a large skillet, heat the butter and olive oil over medium-high heat until hot. Add the garlic and cook until just fragrant (about 1 minute). Reduce the heat to medium, add the onions, and cook until very soft and beginning to caramelize, stirring occasionally, about 10 minutes.
  3. Add the tomato paste, diced tomatoes, and reserved 1/2 cup of pasta cooking water. Season with salt and pepper and cook over medium-high heat until the sauce begins to thicken, about 5 minutes. If it looks too dry, add some water.
  4. Stir in the sour cream.
  5. Add the cooked pasta to the skillet and toss to combine. Add the grated cheese; toss well.
  6. Divide the pasta equally among bowls and top with the chopped parsley, plus extra grated cheese, if you like.

More Great Recipes:
Pasta|Tomato|Weeknight Cooking|Entree

Reviews (9) Questions (0)

9 Comments

beejay45 March 17, 2018
Ooh! That cup of sour cream intrigues me. I've already got pasta and tomatoes cooking for dinner, but I may add some sour cream now. ;) Thanks, Posie.
 
BellaRasa November 30, 2017
This recipe is so simple but really tasty. I didn't have sour cream, so added 1/4 of a cup of cream. Thanks for sharing!
 
Etta December 6, 2016
I used pasta shapes and baked this - yum!
 
Hila December 4, 2016
Made it for lunch today and it was great! personally I found that the sauce is a little bit too soury to my taste, so I added a few drops of maple syrup to balance it.
 
Louise T. November 27, 2016
Would it work to sub plain yogurt for the sour cream?
 
Author Comment
Posie (. November 28, 2016
Yes!
 
Louise T. November 28, 2016
Grazi! As you can tell, I'm sitting in front of a bowl as we speak...lol Thanks, Posey!<br />
 
Dennis November 23, 2017
Hey Posey, how do you keep the garlic from burning while waiting for onions to carmelize. Ten minutes medium heat my garlic is burned.
 
Author Comment
Posie (. November 25, 2017
If they start to burn just turn the heat down to low! It’ll take a bit longer to cook but shouldn’t burn.