Roasted Tomato Alfredo Sauce with Fettuccini
Ingredients:
Total Cook Time: 30 Minutes
2 Medium Tomatoes
4 Cloves of Garlic
1 Medium white onion
3 Tablespoons of Olive Oil
1 Teaspoon of Thyme
1 Teaspoon of Dried Basil
1/2 Teaspoon of Oregano
1/2 Teaspoon of Paprika
1 Teaspoon of Red Chili Flakes
1/2 Cup of Cream
1/2 Cup of Chicken Stock
1 Cup of Parmesan Cheese
1 8 oz Package of Fettuccine
1 Teaspoon of Salt
1 Teaspoon of Pepper
Instructions:
Preheat Oven to 400 F
Gather and measure all seasoning together in a bowel and stir
Chop tomatoes, garlic and onion into chunks and place on baking sheet covering in olive oil and seasoning
Boil water in medium size pot for fettuccini
Cook in oven for 20 minutes or until slightly roasted
Cook pasta according to directions on package
Take everything on baking sheet and use a blender or processor to create Alfredo sauce.( the liquid shouldn’t be full of too many chunks and should be pretty smooth)
Place sauce in a pan that is deep enough for sauce and pasta to all go into.
Heat sauce on medium for 5 minutes while stirring in parmesan cheese to make sure it doesn’t burn also don’t turn to high, If it starts to boil turn on low.
Drain fettuccine and place in same pan covering in sauce
Garnish with more parmesan and chili flakes
Enjoy!
