Fettucine & Tomatoes with Rosemary Basil Cream Sauce

By kathleentirpak

Ingredients

• 1/2 stick butter
• 2 teaspoons chopped fresh basil
• 1 teaspoon crumbled fresh rosemary
• 1 teaspoon shredded fresh sage
• 1/2 cube chicken buillon
• 2 pounds tomatoes, seeded and diced
• 1/2 cup heavy cream
• 1 pound fettucine

Preparation

Step 1

In a large pot, bring 4 quarts of water to boil. Meanwhile, at medium heat, melt the butter. Add the basil, rosemary, sage, and buillon. Cook for 1 minute, stirring with a wooden spoon; do not burn. Add the tomatoes, and season to taste. Add the fettucine to the boiling water. Cook the tomatoes mixture at medium-high for 5-10 minutes, until sauce is reduced. Add the cream, and cook, stirring, until reduced by half. Cook the fettucine to al dente stage, drain, and toss with the vegetables.