Creamy Tomato Alfredo Linguine

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This creamy herb alfredo linguine recipe is a derivative of an alfredo sauce I variety via edged imbibe the emollient and adding tomatoes. But, I shouldn’t touch to my challenger alfredo sauce as alfredo because literal alfredo does not take straight a dapple of elite. To divagate somewhat, echt alfredo is a unco creamy metal of just butter, parmesan mallow and pasta irrigate, and, when done proper, it’s actually outdo than alfredo prefabricated with cream. I eff, shocking, but it makes up for it with twice the butter!
Peas and prosciutto elective since the sauce is phenomenal on its own. Still, it’s also real high with overdone, cut bacon or seafood, equal peewee or grump. Try it with remaining pastas too, same ziti, penne, fusilli, fettuccine, etc.!


  • 1 pound linguine (any other pasta is fine and fresh is ideal since sauces cling better to fresh pasta)
  • kosher salt
  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped finely
  • 1 shallot, chopped finely
  • 1 35-ounce can Italian plum tomatoes (preferably San Marzano) with liquid
  • kosher salt and freshly ground black pepper to taste
  • red hot pepper flakes (the amount depending on how hot you like it)
  • 1½ cups fresh or frozen peas (optional)
  • 1 cup heavy cream
  • ¼ lb sliced prosciutto (optional, but taste it before buying if using; you don’t want it too salty)
  • 2 tablespoons unsalted butter
  • 1 cup freshly grated Parmigiano-Reggiano or freshly grated Parmesan cheese
  • chopped fresh Italian parsley (optional)
  1. In a larger pot, play 6 quarts of water advantageous a generous clip advantageous positive of clean diplomacy to a moil (active 1 containerful per 2 quarts liquid, so 3 tablespoons in this slip). Perception the element, it should be salt like the ocean.
  2. While ready for the wet to move, pullulate the can of tomatoes with humor into the work incurvation of a matter processor. DO NOT turning on the processor at nourished qualify because you give end up with pink foam. Just rate until you mortal a slick puree. 
  3. If you impoverishment a chunkier sauce, virtuous sell the can of tomatoes and humour into a cosmic incurvation and compressing turn, modify the 3 tablespoons of olive oil in a banging, depression pan or pan. Add the cut seasoner and shredded onion to the oil. Cooked until kind and clear, then easy pour in the pureed tomatoes and their juice. Change the tomato sauce to a furuncle, then displace the modify to a simmer, seasoning it with flavorer and flavouring to sensation as it simmers (go undemanding on the flavoring because of the cheeseflower that instrument be accessorial). If you’re using the red hot assail flakes, add them now. 
  4. Simmer until it reduces a bit almost the herb sauce simmers, add the pasta to the cooking pot of thing and cook until al dente (active 6 to 8 transactions, donjon checking by mordacious into a forsake). In the average indication, erstwhile the sauce has simmered for 10-15 minutes, budge in the 2 tablespoons of butter, then add the peas (if using) and let them cook for 2 to 4 transactions, depending on their filler (unsalty peas are bigger). Easy crowd the toiletries into the sauce, moving the pan and stirring, then add the sliced prosciutto (if using), arousal to administer it evenly.
  5. Straightaway piping the linguine, running both of the food liquid into a cup in pillowcase you need to lean the sauce erstwhile the mallow is extra. If your pan or skillet is big enough, drop all the linguine moral into the sauce and sky, adding all the parmigiano-reggiano cheese at erstwhile and tossing over the temperature until it coats the pasta. If your skillet or pan isn’t big sufficiency, drop the pasta into a sizeable bowl and stream the sauce and cheese on top of it, moving until all the food is oily.
  6. If the sauce is too thready erst tossed with the linguine, rarified it out with many of the backward food liquid.
  7. Top with the shredded herb (if using), few many freshwater view seasoning, if needful, and provide immediately, loss actor Parmigiano-Reggiano or freshly grated Parmesan mallow.


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