Tonight we made Fettuccine with Tomato-Cream Sauce from the most recent issue of Cooking Light.
We used fresh spinach fettuccine from Fasta Ravioli Company. We mostly followed the recipe omitting the olives and halving the amount of cooking liquid based on a comment on the recipe. We also mixed the basil into the sauce not just using it as a garnish.
This was great. It’s easy, flavorful and way better than any jarred sauce. Next time I might add a touch of sugar to cut down on some of the acidity of the tomatoes, but if I forgot, it’d still be good.