Tomato Basil Fettuccine

By JJCR

Ingredients

• 8 oz. uncooked fettucine
• 1/4 cup chopped onion
• 1/8 tsp. crushed red pepper flakes
• 1 tbsp. butter
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1/4 tsp. salt
• 1/3 cup evaporated milk
• 1/4 cup chopped fresh basil
• 2 tbsp. grated Parmesan cheese

Preparation

Step 1

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium high heat until most of the liquid has evaporated. Remove from the heat; let stand for 1 minute. Gradually whisk in milk.

Drain fettuccine and place in a large bowl. Add the basil, parmesan cheese and tomato mixture; toss to coat.
Yield 4 servings.


Good Sauce!