Fettuccine with Creamy Tomato

iStock 622458064
Tomato based pasta is a tasty and easy dinner option

Garnish with grated Parmesan cheese and herbs


  • 4-6 rashers bacon, trimmed of rind
  • 2 Tbsp oil
  • 250g mushrooms, finely sliced
  • ½ cup white wine
  • 400g can Wattie’s Tomato & Garlic Extra Chunky Pasta Sauce
  • ¼ cup cream
  • ¼ cup freshly chopped parsley
  • Fettuccine to feed four
  • Parmesan or cheddar cheese to garnish
  • Fresh herbs to garnish (optional)
View Method Fettuccine with Creamy Tomato


  1. Chop the bacon finely.
  2. Heat the oil in a frying pan, add the bacon & mushrooms. Cook over moderately high heat for 2 minutes until the bacon is fragrant & the mushrooms have softened.
  3. Add the wine, simmer until reduced by half.
  4. Stir in the Wattie’s Chunky Tomato & Garlic Pasta Sauce, simmer uncovered for 5 minutes.
  5. Stir in the cream & chopped parsley, warm through. Do not boil or the sauce will curdle.
  6. Cook the fettuccine in plenty of boiling lightly salted water until it is al dente (about 11-12 minutes) & drain well.
  7. Serve in pasta bowls topped with the sauce & garnished with a little grated Parmesan cheese & herbs if wished.
View Ingredients Fettuccine with Creamy Tomato
View Method Fettuccine with Creamy Tomato
Sorry, no reviews yet. Be the first!