Creamy tomato and garlic sauce fettuccine 🍝 Ingredients For the sauce: 2 tbsp good quality olive oil 5-6 cloves garlic, thinly sliced 1 yellow onion, diced 1 cup cherry tomatoes, halved 2 tbsp tomato paste 1 tbsp Calabrian chili paste 1 cup unsweetened heavy whipping cream Salt and pepper to taste 1/2 cup cheddar cheese, shredded 1 cup pasta water 1/2 cup freshly grated Parmesan cheese Squeeze of lemon juice To Assemble, 260g fettuccine (boil according to the packet instructions. Reserve 1 cup of pasta water for the sauce.) 1 tbsp parsley, finely chopped Parmesan cheese for garnish 1 tbsp butter ( to finish ) Method: Bring a pot of generously salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve at least 1 cup pasta water, then drain. Don’t rinse. While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and cook for 1–2 minutes until fragrant. Add diced onion and cook for 4–5 minutes until soft and translucent. Add cherry tomatoes and cook for 4–5 minutes, gently pressing some with the back of a spoon to release their juices. (You can remove the tomato skins if preferred.) Add tomato paste and Calabrian chili paste. Cook for 2–3 minutes, stirring constantly. Add ½ cup pasta water and stir to combine. Lower the heat and slowly add the heavy cream, stirring constantly. Simmer gently for 2–3 minutes. Season with salt and black pepper. Lower the heat and gradually add the cheddar, followed by the Parmesan, stirring until melted and smooth. Add more pasta water, a splash at a time, until the sauce is silky and coats the pasta beautifully. Add the fettuccine and toss for 1–2 minutes, adding more pasta water if needed. Turn off the heat and add the butter. Toss until glossy, then add squeeze of lemon juice and toss again. Finish with freshly grated Parmesan, chopped parsley, and extra Calabrian chili paste or chili flakes if you like it spicy. #Recipe #pasta #worththeserach #creatorsearchinsights — TikTok @iramsfoodstory