Thursday, May 11, 2017

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...


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....


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.