Christmas Fettuccine is a fancy yet super simple pasta dish consisting of finely minced shallots, garlic, white wine, cream and butter. Diced tomato and minced fresh parsley and torn basil give this fettuccine its Christmas flair.
Course Mains & Entrees
Cuisine American, Italian
Keyword Christmas, fettuccine, meatless, pasta
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Author Laurie McNamara
3/4pounddry fettuccini noodles
1medium shallotfinely minced
1 to 2clovesgarlicfinely minced
1largeroma tomato2 if small, seeded and diced
1/4cupdry white winelike chardonnay or sauvignon blanc
1cupfreshly grated Parmesan cheeseplus more for serving
kosher saltto taste
freshly ground black pepperto taste
minced fresh parsleyfor serving
basil leavestorn for serving
Bring a large pot of generously salted water to a boil.
Meanwhile, sauté shallot and garlic in olive oil for 5 minutes or until soft and translucent. Add the diced tomato and cook until the tomato starts to caramelize on the bottom of the pan, 2 to 3 minutes. Deglaze with wine and simmer until the wine is reduced by at least half, about 2 to 3 minutes.
Once the water boils add in the pasta and cook following the package directions.
To the sauce, add in the butter and cream, stir until melted and creamy. Add in the parmesan cheese and stir until melted. If the sauce gets too thick, add in a little past water. Taste and season with kosher salt and freshly ground black pepper to you preference.
Immediately add the cooked fettuccine into the sauce and gently toss to combine.
Serve with more freshly grated parmesan, minced parsley and torn basil leaves.