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Categories:
Pasta olive oil unsalted butter mushrooms garlic red pepper tomatoes white wine heavy cream salt Parmesan cheese
Viewed: 34 - Published at: 7 years agoIngredients
- 1 lb fettuccine pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 12 ounces sliced mushrooms
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 ounce) can plum tomatoes, drained and chopped
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/3 cup grated parmesan cheese
Method
- Cook the fettucine according to package directions.
- Drain thoroughly.
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
- Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
- Add tomatoes and wine and boil 2 minutes, stirring often.
- Add the cream and salt and boil 1 minute.
- Toss with fettucine and Parmesan and serve immediately.
