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 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 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 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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