Fettuccine with No-Vodka Sauce

This might be the easiest pasta dish to pull together... ever! The sauce comes together while you bring your water up to a boil, and voila - everything is done inside of 20 minutes!

5 minutes

20 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	1074
Fat:	79 g
Carbohydrates:	72 g
Protein:	20 g
Calculated per serving.

Serves: 2

Ingredients

4 Tbsp 4 Tbsp 4 Tbsp Butter, Unsalted
4 cloves 4 cloves 4 cloves Garlic, pressed or minced
24 oz 24 oz 24 oz Crushed Tomatoes, or tomato puree
1/2 tsp 1/2 tsp 1/2 tsp Red Pepper Flakes
1 tsp 1 tsp 1 tsp Onion Powder
1 tsp 1 tsp 1 tsp Primal Palate Super Gyro Seasoning
1 tsp 1 tsp 1 tsp Himalayan Pink Salt
1 Tbsp 1 Tbsp 1 Tbsp Basil, fresh, chiffonade
2/3 cup 2/3 cup 2/3 cup Heavy Whipping Cream, Organic
9 oz 9 oz 9 oz Fettuccine (Cappello's)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot, bring 3-4 quarts of salted water to a rolling boil for the pasta. While that is coming up to a boil, prepare the sauce.
In a large saute pan, melt the butter over medium heat. Press four cloves of garlic into the pan and saute until garlic is fragrant and begins to get golden.
Add the crushed tomato / tomato puree into the pan, followed by the red pepper flakes, onion powder, Super Gyro Seasoning, and Salt. Continue to stir, simmering the sauce.
Thinly slice the basil (chiffonade), and add to the sauce. Stir in. Add 2/3 cup of heavy cream and stir on.
Simmer sauce for 2-4 more minutes, stirring frequently.
While the sauce is completing the final simmer, cook the Cappello's fettuccine (which takes about 1.5 - 2 minutes). Drain, then add the cooked noodles directly to the sauce and toss.