My Pasta al Pomodoro e Formaggio is an elegant taste of Italy that is simple enough for a weeknight dinner and classy enough for a dinner party. If you close your eyes while enjoying your first bite, you might for a second think that you are actually dining in a Tuscan café looking out onto a beautiful and bustling piazza. Enjoy this pasta with your favorite Italian wine. Buon Appetito.
Pasta al Pomodoro e Formaggio
Prep time
Cook time
Total time
Serves: 6 - 8 Servings
Ingredients
- 1 lb uncooked fettuccini pasta
- 1 tsp chopped fresh garlic
- 1 small red onion chopped finely
- ¼ cup extra virgin olive oil
- ¼ cup white wine
- 1 large 28 oz can crushed tomatoes
- ¼ cup heavy cream
- ½ cup grated parmesan cheese (pecorino is a good substitute as well)
- ½ tsp crushed red pepper
- Kosher salt for pasta water and sauce
- Ground black pepper
- Fresh basil for garnish
Instructions
- Bring 6 cups of salted water to a boil in a large pot.
- Be sure to salt your water liberally.
- While water is heating, sauté onions, garlic, olive oil, wine, crushed red peppers, salt and pepper in a large saucepan.
- Once onions are translucent, add crushed tomatoes and allow to simmer for about five minutes.
- Gently stir in heavy cream and parmesan.
- Sauce should be a creamy pink color.
- Once water in large pot is boiling, add pasta and cook for about 8 minutes or until it is al dente.
- Reserve ¼ cup of salted pasta water and add to creamy tomato sauce.
- Once the pasta is strained, add to sauce pan and gently fold noodles into the sauce with heat on low.
- Once pasta is well coated in sauce, remove from heat and serve immediately with fresh basil and your favorite bottle of wine.
Feel free to ask us any questions about any of our recipes! 
Love pasta al pomodoro! With some crusty garlic bread and some wine, I’m in heaven 🙂