December 2018: Fettuccine with Basil Cream Sauce

  • Presented by Victoria Cardoza and Daquarius Thomas, culinary students at Singley Academy

    Ingredients:

    • 1 tablespoon olive oil
    • 2 tablespoons unsalted butter
    • 2 cloves garlic chopped
    • 2 roma tomatoes, peeled and chopped
    • ¼  cup chicken stock
    • ½  cup  basil leaves, chiffonade
    • ¼  cup heavy cream
    • ½  teaspoon salt
    • ½  teaspoon pepper
    • 4 oz. dried fettuccine pasta
    • ¼ cup parmesan cheese

    Directions:

    1. Cook fettuccine, in salted boiling water, about 8 minutes or until al dente.
    2. While the pasta is cooking, heat the olive oil and butter in large saucepan.
    3. Add garlic and saute for about one minute.
    4. Add tomatoes, chicken stock, and basil. Simmer over low heat until thickened, about 5 minutes.
    5. Pour in heavy cream, salt and pepper. Simmer for another 3 minutes.
    6. Pour basil cream sauce over fettuccine, serve immediately.
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