Fettuccine With Smoked Tomato Sauce Recipes

FETTUCCINE WITH ITALIAN TOMATO SAUCE

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
• Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
• Meanwhile, cook and drain fettuccine as directed on package.
• Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

CREAMY TOMATO FETTUCCINE

Steps:

• In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions., In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese.

CREAMY SUN-DRIED TOMATO FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
• Mix together Greek yogurt and sour cream in a small bowl.
• Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
• Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

MARINATED STEAK FETTUCCINE WITH SMOKED MOZZARELLA SAUCE

Steps:

• Marinate steak for 2-4 hours or overnight.
• To prepare Smoked Mozzarella sauce sautee vegetables in olive oil until translucent, add tomato puree, wine, soy sauce, and reduce by a quarter. Add beef stock and bring to a boil. Whisk in smoked mozzarella and heavy whipping cream until thick and bubbly. Strain.
• In a large sauté pan on Medium High Heat, add oil until warm. Add escarole, garlic.
• And sugar and sauté 1 to 2 minutes. Add white wine. Braise the escarole until soft and all the wine is evaporated.
• Grill marinated steak to desired temperature. Slice.
• Add roasted peppers and 1 1/2 cups smoked mozzarella sauce. Simmer until thickened and toss is cooked pasta. Stir to coat. Add sliced marinated steak to the top and garnish with Parmesan cheese and green onions.

FRESH TOMATO SAUCE FOR FETTUCCINE

Steps:

• Bring water to boil for fettucine.
• Peel garlic and with food processor running, put garlic through feed tube to mince. Turn off processor and add basil, oregano, parsley and oil. Wash, dry and trim tomatoes; cut into large chunks and add to processor. Process until tomatoes are coarsely chopped.
• Cook the fettucine according to package directions.
• Grate the cheese and stir into tomato mixture. Season with pepper.
• Drain fettucine and spoon into serving bowls. Top immediately with uncooked tomato sauce and serve immediately with good country bread.

SMOKED TOMATO PASTA SAUCE

Steps:

• Make an aluminum foil "basket" that fits on the top of your smoker rack and allows clearance between the top of the basket and the lid and sides of the smoker.
• Place the tomatoes, whole garlic cloves, and 1/2 cup fresh basil in the basket. Drizzle with olive oil.
• Place 2 to 4 Tablespoons of wood chips in the bottom of your smoker. (I use Apple for this). Assemble smoker according to manufacture's directions.
• Place smoker on burner on high.
• Cover when wisps of smoke begin to rise, and cook 45 to 60 minutes on medium low.
• Remove from heat, keep covered an additional 10 minutes.
• Uncover. Remove the basil and throw it out. (It is bitter and has given all it's flavor out).
• Remove the garlic pods. If you didn't peel them, squeeze the soft garlic out of the peel. Put the garlic into a medium bowl and mash it with a fork.
• Carefully tilt the aluminum basket into the small bowl and pour the liquid into the bowl (about 1/2 cup of tomato juices).
• Chop the tomatoes and add them to the bowl. Add the remaining 1/2 cup fresh basil, the caramelized onions and salt. Taste and add additional salt if needed. (We used a pinch of smoked salt and it was amazing).
• If you prefer a smoother sauce, puree some or all with your blender or food processor.
• Serve over cooked pasta with some grated fresh parmesan.

CREAMY VODKA FETTUCCINE WITH TOMATO, SMOKED SALMON, AND CAVIAR

Steps:

• Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper.
• Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat.
• Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.