Ingredients
- 1 lb dry fettucine pasta
- 4 tbls finely chopped onions
- 3 cloves garlic
- 2 cups diced Roma tomatoes
- 3 tbls extra-virgin olive oil
- ½ cup white wine
- 4 cups your favorite tomato sauce
- 1 cup heavy whipping cream
- cup salt and pepper to taste
- 1 cup tigtly packed fresh arugula, stems removed
- 4 ozs goat cheese
- parmigiano cheese to taste
Instructions
In a large pot, cook fettuccini according to package directions until al dente. Drain and set aside.
In a large skillet, saute onions, garlic, and tomatoes in olive oil until onions are translucent and tomatoes are soft. Deglaze with white wine. Add tomato sauce and cream and reduce until sauce is thickened. Season with salt and pepper. Add fettuccini and arugula and toss to mix and slightly wilt arugula. Transfer to individual pasta bowls and top with crumbled goat cheese and parmigiano. Serve immediately.
Added Tuesday, Nov. 10, 2009