Fettuccine Romano

By • November 23, 2016 6 Comments

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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

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Serves 2

  • 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
  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.

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Topics: Weeknight Cooking, Pasta, Tomatoes