Creamy Tomato Parmesan Fettuccini Recipe

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“In Hawaii, I enjoyed a wonderful fettuccine dish that was served with a secret sauce,” recalls Darlene Brenden of Salem, Oregon. “When I asked about the sauce, I was told how to make this great recipe. I can whip it up in minutes.”
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1/2 cup heavy whipping cream
  • 1/4 cup minced fresh parsley
  • 1-1/2 teaspoons minced fresh basil
  • 4 cups hot cooked fettuccine
  • 1/3 cup grated Parmesan cheese

Nutritional Facts

1 cup: 361 calories, 14g fat (8g saturated fat), 46mg cholesterol, 324mg sodium, 49g carbohydrate (8g sugars, 3g fiber), 11g protein.


  1. In a large saucepan, bring tomatoes to a boil. Reduce heat. Stir in the cream, parsley and basil; heat through. Toss with fettuccine; sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Creamy Tomato Fettuccine in Simple & Delicious May/June 2006, p42

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Labdog35 User ID: 7156003 64057
Reviewed Feb. 28, 2013

"I made this to go over chicken ravioli. I did add garlic and I stirred in the parm. cheese. The family enjoyed the meal."

Classicrock User ID: 656532 130375
Reviewed Jul. 14, 2009

"I have made this dish several times with Italian stewed tomatoes, and just love it! I toss the pasta after adding the parmesan cheese to distribute it throughout the entire dish - yum! I also use dry versions of the herbs (1/3 of fresh measurements). And finally, I've used mini lasagna noodles (mafalda) in place of the fettuccine and liked the results as much as when I used fettuccine noodles! -Lori"

stephyb1 User ID: 2054111 97470
Reviewed Feb. 13, 2009

"So quick to make, and tastes great! This has been a regular dish in our house. On busy nights it is a great replacement to plain spaghetti!"

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