Linguine with Tomato Parmesan Sauce

By McLean

Ingredients

• 2 pounds fresh linguine, cooked until al dente and drained
• 8 tablespoons butter
• 1/2 cup shallots, minced
• 2 cloves garlic, minced
• 4 cups heavy cream
• 4 large tomatoes, peeled, seeded and diced into 1/4" dice
• 1 bunch green onions, chopped
• 1 cup finely grated Parmagiano Reggiano cheese
• Salt and pepper to taste

Preparation

Step 1

Melt the butter in a large sauté pan and add the shallot and garlic. Sauté for 2 minutes until translucent.
Add the cream, tomatoes and green onions, bring to a boil and immediately reduce to a simmer. Cook for about 5 minutes, until the sauce reduces and thickens. Season to taste.

Add the fettuccine and toss. Heat for one minute.
Add the cheese and toss. Heat for one minute.