Sonoma Fettuccine Alfredo

* Exported from CookWorks for MasterCook II *

Sonoma Fettuccine Alfredo

Recipe By : Timber Crest Farms
Serving Size : 4
Preparation Time: 0:00
Categories : International Dishes All Meatless
All Pasta Pasta


Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
1/2 pound fettuccine -- dried
8 ounces Sonoma marinated dried tomatoes -- (1
jar) 1 1/2 cups whipping cream 1 cup
Parmesan cheese -- (3 ounces) grated fresh
salt and pepper -- to taste
3 tablespoons chives -- chopped
1/2 teaspoon nutmeg

1. Cook pasta in large pot of boiling salted water 5 to 8 minutes
until just tender; drain well. 2. Meanwhile, drain tomato marinating
oil into large skillet; snip tomatoes in half and reserve. 3. Add
1/2 cup of the cream to the skillet. Cook over high heat, stirring
constantly, about 3 minutes until slightly thickened. 4. Reduce heat
to medium; add cooked pasta and mix gently. 5. Add 1/2 cup of the
cheese, 1/2 cup of the remaining cream and the reserved tomatoes.
Lift and mix pasta gently. Repeat with remaining cheese and cream;
mix again. 6. Season with salt and pepper. Transfer to warmed
individual pasta bowls or large platter. Sprinkle with chives and
nutmeg. Serve immediately.

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