Creamy Tomato Sauce over Fettuccini
1 tablespoon butter
1/2 cup assorted bell peppers
1 cup onions
1/2 tablespoon evoo
2 teaspoons sugar
Melt butter in a hot saute pan over medium high heat, add bell peppers and onions. Drizzle with evoo. Season with salt and pepper. Sprinkle on sugar. Cook until onions caramelize. Remove from pan and set aside.
To the same pan add...
Roux
2 tablespoon Butter
1/8 cup flour
Whisk for about 2 minutes, then add...
1/2 cup beef stock
1 tablespoon dry parmesan cheese
To the roux add....
Sauce
28 oz tomato sauce
3 teaspoons Basil leaves
2 teaspoons Thyme leaves
1 teaspoon Oregano leaves
1 teaspoon Garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon pepper flakes
1 teaspoon sugar
10.75 oz condensed tomato soup
1/2 cup Freshly grated parmesan cheese
Simmer the sauce until the desired thickness is achieved then pour over 1 pound of cooked fettuccini pasta and toss to coat.
Sprinkle with additional grated parmesan and freshly minced parsley.
