Ingrédients
Équipement
Préparation
- Gather and prepare all ingredients: chop the onion, mince the garlic, and measure out pasta and cream.
- Cook the fettuccine in salted boiling water until al dente. Drain and reserve 1 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Sauté onion until translucent, then add garlic and cook for another minute.
- Add the ground beef or sausage. Cook until browned, breaking it apart as it cooks. Drain excess fat.
- Stir in crushed tomatoes and bring to a simmer. Pour in heavy cream and stir until combined into a smooth sauce.
- Simmer the sauce for 10–15 minutes, stirring occasionally. Add reserved pasta water as needed for consistency.
- Add the cooked pasta to the sauce and toss well until coated. Stir in Parmesan cheese, salt, and pepper to taste.
- Serve hot, garnished with fresh basil or parsley and extra Parmesan if desired.
Notes et conservation
For a vegetarian version, substitute the meat with mushrooms or lentils. To lighten it up, replace heavy cream with half-and-half or milk. Great served with garlic bread and a green salad.