Fire-Roasted Fettuccine

Brynie Greisman Recipe By
  • Cook & Prep: 1 h 10 m
  • Serving: 10
  • Contains:

Even your pickiest eaters will love this. It’s easy, saucy, and downright delicious. Everything you want in a Nine Days dinner. Thanks, Rivky K.

Ingredients (18)

Fettuccine

Roasted Veggies

Start Cooking

Prepare the Roasted Veggies

  1. Preheat your oven to broil. Place onion and cherry tomatoes on a pan lined with parchment paper.

  2. Dot with butter. Sprinkle with salt and pepper.

  3. Broil for 30 minutes, mixing after each 10 minutes, until crispy. Set aside.

Prepare the Pasta

  1. Prepare pasta according to package directions, then transfer to a bowl.

  2. Wipe out the pasta pot and spray with olive oil cooking spray. Add butter and heat until melted. Add onion and sauté over low heat for 10 minutes, or until golden, stirring occasionally.

  3. Add cooking cream and milk and bring to a low boil, until sauce begins to thicken. Add tomato sauce or paste and seasoning and mix well. Add cheese and stir until cheese melts.

To Assemble

  1. Pour the sauce over the pasta and mix together well. Top with roasted veggies.

  2. Garnish with basil, if desired.

Note:

Tomato paste is more concentrated, so the tomato flavor will be stronger if you use paste.

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis

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