• Prep Time: 40 minns
  • Cooking Time: 20 mins
  • Serves: 4-6 servings

Fettuccine in Cream, Black Pepper Tomato & Basil Sauce

  • Recipe Submitted by on

Category: Healthy Recipes, Asian

 Ingredients List

  • 2 large ripe tomatoes
  • Salt
  • 3 tablespoons butter
  • 2 teaspoons all-purpose flour
  • 1½ cup heavy cream
  • Freshly ground black pepper (about 7 grinds on a mill)
  • ½ teaspoon salt
  • 2 cloves garlic, peeled and finely minced or pressed
  • through a garlic press
  • 1 cup finely shredded fresh basil leaves
  • 1 pound fettuccine or linguini
  • 2 tablespoons finely minced fresh parsley
  • Freshly grated Parmesan cheese


Cut each tomato into slices (do not peel). With your fingers, remove seeds and discard. Dice the remaining tomato slice. Place the tomatoes in a sieve over a bowl, sprinkle with salt and let drain for at least 30 minutes. (This step can be done well ahead of time.)

In a large saucepan, bring some salted water to a boil.

While the pasta water is heating up ”“ in a large cast-iron skillet, heat the butter and sprinkle with flour. Add the cream and bring to a boil. Reduce heat slightly and let simmer until the cream is reduced by about 1/3rd or until it coats the back of spoon dipped into the mixture. Season with salt and pepper. Then add garlic and basil and set aside.

Add the fettuccine to the boiling water and cook until just tender. Drain and add to the cream mixture in the skillet.

Place the skillet over low heat, heating the fettuccine in the sauce without letting the sauce come back to a boil. Remove from the heat and add the drained diced tomatoes and the fresh parsley. Toss to combine. Sprinkle with freshly grated parmesan cheese and serve immediately.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?