Creamy Tomato Fettuccine
This post may contain affiliate links. Read our disclosure policy.
If you’re looking for a quick dinner that feels comforting and a little elevated, this Creamy Tomato Fettuccine is just the thing. It’s incredibly easy to make—perfect for busy weeknights—but still delivers big flavor thanks to a few simple upgrades. Think of it as your favorite jarred pasta sauce, lovingly transformed with a splash of cream, a handful of parmesan, and a blend of warm spices that take it from basic to crave-worthy.
This dish offers a refreshing alternative to the traditional Alfredo fettuccine. The creamy tomato base offers a lighter, tangier twist while still giving you that rich, velvety texture you love. It’s one of those recipes that’s so simple, yet so satisfying, you’ll find yourself coming back to it again and again. Definitely one to bookmark for your regular dinner rotation!
Ingredients for Creamy Tomato Fettuccine
- FETTUCCINE NOODLES
- OLIVE OIL
- ONION
- GARLIC
- MARINARA SAUCE
- CRUSHED RED PEPPER
- OREGANO
- BASIL
- HEAVY CREAM
- PARMESAN CHEESE
Instructions for Creamy Tomato Fettuccine
Start by cooking the fettuccine noodles according to the package directions. While the pasta boils, prepare the sauce so that everything comes together quickly.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onions and sauté until soft and translucent, about 5–7 minutes. Stir in the minced garlic and cook for another minute, just until fragrant.
Next, pour in the marinara sauce and season with red pepper flakes, oregano, and basil. Stir to combine, then reduce the heat to low and let the sauce simmer for 20–25 minutes, allowing the flavors to deepen and meld.
Once the sauce is done simmering, remove the pan from the heat and stir in the heavy cream until smooth and well-blended. Add the grated Parmesan cheese and mix until melted and creamy.
Drain the cooked al dente fettuccine and add it directly to the sauce. Toss gently until the noodles are fully coated in that rich, velvety tomato cream sauce. Serves 6–8, making it perfect for a cozy family dinner or easy entertaining.
Frequently Asked Questions
Can I use a different type of pasta?
Yes! While fettuccine gives a classic feel, this sauce works beautifully with penne, linguine, or spaghetti. Just adjust the cooking time based on the pasta shape.
Can I make this ahead of time?
You can prepare the sauce ahead and store it in the fridge for up to 3 days. Cook the pasta fresh and toss it with the warmed sauce just before serving for best texture.
Is this recipe vegetarian?
Yes! As long as your marinara sauce doesn’t contain meat, this dish is completely vegetarian.
Can I add protein to this dish?
Definitely. Try adding grilled chicken, shrimp, or even Italian sausage for a heartier meal. Cook the protein separately and stir it in at the end.
What kind of cream should I use?
Heavy cream gives the richest texture, but half-and-half or whole milk can work in a pinch—just note the sauce may be slightly thinner.
FOR MORE RECIPES LIKE THIS, TRY:
Creamy Tomato Fettuccine
Real Mom Kitchen
Equipment
Ingredients
- 1 lb pkg fettuccine noodles
- 1 Tbsp olive oil
- ½ onion finely diced
- 1 tsp minced garlic
- 24 oz jar marinara sauce
- ¼ tsp crushed red pepper
- 1 tsp oregano
- 1 tsp basil
- 1 cup heavy cream
- ¼ cup Parmesan shredded
Instructions
- Cook fettuccine according to package directions.
- In the meantime, in a large pan heat olive oil over medium heat. Add onions in onions and cook til tender. Then add in garlic and cook for a minute just until fragrant.
- Mix in the marinara sauce, red pepper, oregano, and basil. Simmer over low heat for 20-25 minutes.
- Remove from heat. Mix in cream until well blended. Add in parmesan and stir until melted.
- Add drained fettuccine noodles when cooked and toss to coat in the sauce. Serves 6-8.
Nutrition
