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Creamy Tomato Parmesan Fettuccini

“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


  • 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


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

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Average Rating:
  • Labdog35
    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.

  • khegeman
    Nov 11, 2009

    No comment left

  • Classicrock
    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
    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!

  • nic3brit
    Feb 1, 2009

    No comment left

  • StMA
    May 2, 2006

    No comment left