Best 8 Fettuccini Tomato Rustica Ii Recipes
Fettuccini Tomato Rustica II is a delectable dish that combines the classic flavors of Italian cuisine with the convenience of a one-pot meal. This hearty and flavorful pasta dish is sure to become a favorite for busy weeknights or casual gatherings. Made with juicy tomatoes, aromatic herbs, and tender fettuccini noodles, this recipe is a perfect balance of tangy, sweet, and savory flavors. The addition of rustic Italian sausage and sautéed mushrooms enhances the dish's depth of flavor, while a creamy Parmesan sauce adds a touch of richness and elegance. With its vibrant colors and irresistible aroma, Fettuccini Tomato Rustica II is sure to tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- 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 : Calories 361 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 324mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.
FETTUCCINI TOMATO RUSTICA I
I was inspired to make this dish after tasting something similar at an Italian restaurant in Ontario. It is a different type of pasta, having a great deal of flavour from the roasted pepper and sun-dried tomato, as well as being slightly dry from the cheese. I'm a picky eater and I love this dish!
Provided by Christina Burns
Categories Side Dish
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, combine olive oil, garlic, sun-dried tomatoes, red pepper and basil. Marinate 4 hours.
- Preheat oven to 250 degrees F (120 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Toss pasta with marinade until evenly coated. Spread into a baking dish.
- Bake in preheated oven for 1 hour. Divide onto plates, top with grilled chicken, and sprinkle with goat cheese.
Nutrition Facts : Calories 969.6 calories, Carbohydrate 46.2 g, Cholesterol 96.3 mg, Fat 69 g, Fiber 2.9 g, Protein 42.6 g, SaturatedFat 13.7 g, Sodium 369.4 mg, Sugar 5 g
FETTUCCINI TOMATO RUSTICA II
A great Italian dish; easy to make, pleasing all the pasta lovers in my family. Serve with a Caesar salad, garlic bread and a nice red wine.
Provided by Marc
Categories Italian Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
- In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.
Nutrition Facts : Calories 1010.3 calories, Carbohydrate 57.3 g, Cholesterol 66 mg, Fat 76 g, Fiber 5.6 g, Protein 30.8 g, SaturatedFat 15.1 g, Sodium 632.6 mg, Sugar 3.2 g
FETTUCCINI TOMATO RUSTICA II
A great Italian dish; easy to make, pleasing all the pasta lovers in my family. Serve with a Caesar salad, garlic bread and a nice red wine.
Provided by Marc
Categories Italian Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
- In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.
Nutrition Facts : Calories 1010.3 calories, Carbohydrate 57.3 g, Cholesterol 66 mg, Fat 76 g, Fiber 5.6 g, Protein 30.8 g, SaturatedFat 15.1 g, Sodium 632.6 mg, Sugar 3.2 g
FETTUCCINI TOMATO RUSTICA II
A great Italian dish; easy to make, pleasing all the pasta lovers in my family. Serve with a Caesar salad, garlic bread and a nice red wine.
Provided by Marc
Categories Italian Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
- In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.
Nutrition Facts : Calories 1010.3 calories, Carbohydrate 57.3 g, Cholesterol 66 mg, Fat 76 g, Fiber 5.6 g, Protein 30.8 g, SaturatedFat 15.1 g, Sodium 632.6 mg, Sugar 3.2 g
FETTUCCINI TOMATO RUSTICA II
A great Italian dish; easy to make, pleasing all the pasta lovers in my family. Serve with a Caesar salad, garlic bread and a nice red wine.
Provided by Marc
Categories Italian Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
- In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.
Nutrition Facts : Calories 1010.3 calories, Carbohydrate 57.3 g, Cholesterol 66 mg, Fat 76 g, Fiber 5.6 g, Protein 30.8 g, SaturatedFat 15.1 g, Sodium 632.6 mg, Sugar 3.2 g
CREAMY TOMATO FETTUCCINE
"I love to serve fresh garlic toast and a tossed salad with this saucy pasta," writes Katie Sloan from Charlotte, North Carolina. "For a heartier dish, just add some chicken," she suggests.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
FETTUCCINE WITH ITALIAN TOMATO SAUCE
A fun spin on Italian night, this fettuccine features a homemade tomato-ground beef sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the dish will taste. This is especially true for the tomatoes. If you can, use tomatoes that are in season and ripe.
- Don't overcook the pasta: Fettuccini should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant to eat.
- Use a good quality olive oil: Olive oil is a key ingredient in this dish, so it's important to use a good quality oil. Extra virgin olive oil is the best choice, as it has a fruity, peppery flavor that will complement the other ingredients in the dish.
- Don't be afraid to add some heat: If you like spicy food, you can add some red pepper flakes or chili powder to the sauce. This will give the dish a nice kick of heat.
- Serve with a side of bread: Fettuccini tomato rustica is a hearty dish, but it's also delicious served with a side of bread. This will help to soak up the sauce and make the meal more filling.
Conclusion:
Fettuccini tomato rustica is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's made with simple ingredients that you probably already have on hand, and it can be on the table in less than 30 minutes. So next time you're looking for a quick and easy meal, give fettuccini tomato rustica a try. You won't be disappointed!
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