Fettuccine with Creamy Herbed Tomato Sauce and Mozzarella
Fettuccine with Creamy Herbed Tomato Sauce and Mozzarella is built with layers of flavor. A deliciously decadent dinner worthy of seconds.
Equipment
- broiler
- 10" diameter cast-iron skillet or oven safe skillet
- chef's knife
- Colander
- cutting board
- measuring cups
- measuring spoons
- potato masher or large fork (optional to mash tomatoes)
- stock pot
Ingredients
- 1 1/2 cup sweet onion, chopped (1 large onion)
- 1 1/2 teaspoon fresh garlic (2 medium cloves)
- 2 Tablespoons combined, chopped basil, oregano, thyme
- 2 Tablespoons olive oil
- 1/4 cup Marsala (optional), beef broth or water as substitute
- 2 teaspoons granulated sugar
- 28 oz diced canned tomatoes
- 1 teaspoon sea salt + 1 teaspoon per 3 cups of water to cook pasta
- 1/8 teaspoon ground black pepper
- 12 oz dried fettuccine pasta
- 1 1/2 cups beef broth (or make broth from paste)
- 1/2 cup ricotta
- 1/2 cup heavy whipping cream
- 1/4 cup reserved pasta water
- 10 oz fresh mozzarella slices (8-10 slices)
Instructions
Gather All Ingredients and Prep Chopped Items
- Onions. Peel and dice the onions.1 1/2 cup sweet onion, chopped (1 large onion)
- Garlic. Slice, chop, then press the garlic with the flat side of the knife.1 1/2 teaspoon fresh garlic (2 medium cloves)
- Herbs. Remove the oregano, thyme and basil leaves from the stems. To do this with oregano and thyme, grab the top of the stem with one hand and with the other hand, using your index finger and thumb to pinch the stem, run your finger and thumb along the stalk to the base. The leaves should easily come off. The goal it to leave any woody stems out of the mix. Rough chop the herbs. Set all aside.2 Tablespoons combined, chopped basil, oregano, thyme
Sauce & Pasta
- Oil. In a 10" diameter cast-iron skillet or other oven safe pan, heat olive oil over medium heat. Add onions to the skillet and cook until tender. Stir occasionally. About 5 minutes. The onions will have a yellow color.2 Tablespoons olive oil
- Saute. To the cooked onions, add the pressed garlic, marsala, and sugar. Continue to cook for approximately 5 minutes more. The onions will have a brownish color and should become more translucent.1/4 cup Marsala (optional), beef broth or water as substitute, 2 teaspoons granulated sugar
- Sauce. To the cooked onions, add the diced tomatoes and juices, salt, and pepper. Increase heat to medium high and simmer the sauce for about 15 minutes. Stir occasionally. The tomato juices will reduce completely.28 oz diced canned tomatoes, 1 teaspoon sea salt + 1 teaspoon per 3 cups of water to cook pasta, 1/8 teaspoon ground black pepper
- Pasta. While the tomato sauce is cooking. Bring salted water to a boil for the pasta. I recommend 1 teaspoon of salt for every 3 cups of water. I also like to break the fettuccine in half before cooking. I think it fits better in the pan and it's easier to manage when eating. Cook the pasta per the directions on the box. Remember to reserve at least 1/4 cup paster water before draining.12 oz dried fettuccine pasta
- Simmer. After getting the pasta going and the tomatoes have cooked for roughly 15 minutes the tomatoes should become softer and the juices will reduce. Then, slowly add in the beef broth 1/2 cup at a time to keep the temperature from dropping too much. Bring the sauce back to a simmer and cook for 10 minutes.Take this time to measure the cream, ricotta, and mozzarella.1 1/2 cups beef broth (or make broth from paste)
Finishing Touches and Assembly
- Mash. If the tomatoes are too chunky to your liking, they should be soft enough to carefully mash with the back of a fork or a potato masher before moving to the next step.
- Dairy and Herbs. Once the tomatoes are done, reduce the heat to low. Add the cream, ricotta, herbs, and 1/4 cup served pasta water. Combine well and heat through, about 5 minutes. By the way, this is the fun part because the colors of the red, and green of the herbs with the cream before you combine it all is gorgeous!1/2 cup ricotta, 1/2 cup heavy whipping cream, 1/4 cup reserved pasta water
- Mozzarella. Place the mozzarella slices evenly over the sauce. Broil on the top rack for 8-10 minutes or until the mozzarella is melty and bubbly.10 oz fresh mozzarella slices (8-10 slices)
- Plate. Plate up pasta and serve the sauce overtop. Serve immediately.
- Note: My pan wasn't large enough, but you could also mix the sauce with the pasta in the pan, then layer over the mozzarella, then broil.