This creamy tomato fettuccine is perfect as a side for dinner or as a main course. The sauce is rich, flavorful, and incredibly easy to make—my family can’t get enough of it.
Creamy Tomato Fettuccine
We eat a lot of pasta at our house, so I like to keep quick, comforting recipes on hand. This creamy tomato fettuccine is one of those easy dishes that works as a side or a vegetarian main. It pairs especially well with roasted or grilled chicken, but you can also add sausage or beef to make it heartier.
When I need a fast side, I often reach for stovetop mac and cheese or garlic parmesan noodles. Lately this creamy tomato fettuccine has been a favorite because it’s comforting and takes just about thirty minutes from start to finish.
I hadn’t made this in a while and almost forgot how cozy it feels on a cooler evening. The sauce is simple—onion, garlic, a jar of marinara (or plain tomato sauce), cream, Parmesan, and a few herbs—yet the result is rich and satisfying. If there are leftovers, they reheat nicely: I seal them in a freezer bag and warm the bag in simmering water or gently reheat in a skillet.
This recipe feeds a family and is very budget-friendly. I often prepare a pound of cooked fettuccine to serve four people as a side. If you want to transform it into a main, stir in cooked sausage, shredded chicken, or roasted vegetables before serving.
Tips: use a good-quality jarred marinara if you’re short on time, or swap in plain tomato sauce and adjust seasonings to taste. For a lighter version, substitute half-and-half for heavy cream, though the sauce will be slightly less rich.
Ingredients
- 1 finely diced onion
- 1 tsp minced garlic
- 1 tbsp olive oil
- 1 jar (24 oz) marinara sauce (or plain tomato sauce)
- 1/4 tsp crushed red pepper (adjust to taste)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup heavy cream
- 1/4 cup shredded Parmesan
- 1 lb cooked fettuccine noodles, drained
Directions
- Heat the olive oil in a large pan over medium heat.
- Add the diced onion and minced garlic and sauté until softened and fragrant, about 3–5 minutes.
- Pour in the marinara (or tomato) sauce and stir in the basil, oregano, and crushed red pepper.
- Reduce the heat to low and let the sauce simmer gently for 20–25 minutes to deepen the flavors.
- Remove the pan from the heat and stir in the heavy cream until the sauce is smooth and well combined.
- Add the shredded Parmesan and stir until melted and incorporated.
- Toss the drained fettuccine into the sauce until fully coated. Serve immediately.
Notes
- Prep time: about 15 minutes. Cook time: about 25 minutes. Serves: 4 as a side.
- To make this into a main dish, add cooked Italian sausage, shredded rotisserie chicken, or roasted vegetables.
- Leftovers keep well in the refrigerator for 2–3 days. Reheat gently on the stove to avoid separating the cream.
Nutrition (per serving)
- Calories: 472 kcal
- Carbohydrates: 43 g
- Protein: 11 g
- Fat: 30 g (Saturated fat: 16 g)
- Cholesterol: 119 mg
- Sodium: 1023 mg
- Potassium: 691 mg
- Fiber: 4 g
- Sugar: 9 g
- Vitamin A: 1747 IU, Vitamin C: 15 mg
- Calcium: 159 mg, Iron: 3 mg
Do you have a favorite pasta side dish you make often? I’d love to hear what your family enjoys and any twists you add to this sauce.
