The perfect pair—this tomato cream fettuccine recipe combines our award winning tomato sauce with our pure semolina pasta to create a recipe that is reminiscing the old time cream tomato sauce.
20 Min | Serves 6
- Fun Fact about Fettuccine
- Ingredients for Tomato Cream Sauce
- Directions for Tomato Cream Sauce
- About Dagostino Pasta
There are thought to be over 600 different shapes of pasta produced throughout the world. Fettuccine is thought to be the second most popular cut bought in America, behind Spaghetti of course.
Fettuccine is made of long strands but wider in width and found in most American restaurants that serve pasta. The origins of fettuccine is thought to be a descendant of the Roman and Greek pasta known as ‘lagane’.
Ingredients for Tomato Cream Sauce
24 oz Dagostino Smooth Sauce
1 lb loose Italian Sausage
2 tbsp Dagostino Olive Oil
2.5 tsp dried sage
1/2 tsp red chili flakes
2 shallots, chopped fine
2 large garlic cloves, smashed
1 cup heavy cream
1/2 cup parmesan cheese
- Fill a large pot 3/4 of the way up with water, cover and heat to boiling on high. Once boiling, salt well (like the sea).
- In a medium sauce pan, add Dagostino Olive Oil, shallots, and garlic. Turn heat to medium. Sweat aromatics until soft. Turn the heat to high and add sausage—break the sausage into small pieces, once it is no longer pink add heavy cream. Bring to a boil then drop to a simmer and reduce by half—or until cream is thick like gravy.
- Add Dagostino Tomato Sauce, 1 cup of water, and spices then bring to a boil and reduce to a simmer. Cook for 5–7 minutes or until sauce is thick and reduced.
- While sauce is cooking drop Dagostino Fettuccine into the boiling water—cook for 7 minutes. Drain pasta once cooked, then return cooked pasta to the waterless pot. Immediately toss pasta with sauce and serve with a healthy pinch of parmesan cheese.
About Dagostino Handmade Pasta
From Lemons to Premium Pasta
Our story started with lemon farmers in Sicily. In the early 19th century lemons would go on long voyages from Sicily to New Orleans, usually taking around 100 days. These Sicilians would create settlements in New Orleans and with them came pasta.
The Fresina Family, our founders, were some of these original lemon farmers and started creating handmade pasta in New Orleans in 1926. Since then, the D’Agostino and Hayward families have continued their tradition of creating premium handmade pasta using pure semolina flour and water then cutting the pasta through bronze dies and air-drying in wooden cellars.
Our pasta is still made the old-fashioned way, in our Baton Rouge pasta factory, using the “delicate” method developed centuries ago. Small quantities of pasta are extruded through bronze, carefully looped over wooden rods, straightened, and then air-dried in wooden cellars. Celebrated for its delicate texture and classic flavor, our pasta is handmade, all-natural, and preservative free, producing the best tasting pasta available on the market today.
Our sauces are some of the most authentic sauces available outside of Italy. The sauces are handmade in small batches with a unique blend of fresh herbs and spices. Made without preservatives, each batch is carefully examined by our chefs and food scientists to ensure our sauces are the best tasting on the market.
You will experience our time honored family treasure in every meal.