Fettuccine Margherita

Fettuccine Margherita

sobota, 25 stycznia 2014

Fettuccine Margherita

Time: 30 mins

Ingredients

• 1 lb fettuccine pasta
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 12 ounces sliced mushrooms
• 4 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 (28 ounce) can plum tomatoes, drained and chopped
• 1/4 cup white wine
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/3 cup grated parmesan cheese

Directions

• 1 Cook the fettucine according to package directions.
• 2 Drain thoroughly.
• 3 In a large skillet, heat the olive oil and butter over medium-high heat.
• 4 Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
• 5 Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
• 6 Add tomatoes and wine and boil 2 minutes, stirring often.
• 7 Add the cream and salt and boil 1 minute.
• 8 Toss with fettucine and Parmesan and serve immediately.