This is a very safe (and, of course, tasty) pasta dish guaranteed to please those less adventurous eaters. It is also good for you less-experienced cooks. It really is simple to make and almost impossible to ruin.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Up to 5 hours before mealtime, bring a large pot of salted water to a boil and add the fettuccine. Cook over medium-high heat, stirring occasionally, for 12 minutes, or until al dente. Drain in a colander and rinse under cold water. Place in a resealable bag and refrigerate until ready to use.
Step 2
Peel the onion and cut into 1/2-inch pieces. Peel the carrot, cut in half lengthwise, and slice 1/4 inch thick. Remove and discard the mushroom stems and thinly slice. Heat the oil in a medium saucepan over medium heat. Add the onion, carrot, and mushrooms and cook, stirring occasionally, for 12 to 15 minutes, or until the mushrooms are golden and the juices have evaporated. Season with salt and pepper and add the tomato sauce, Italian seasoning, and sugar. Cook for 15 to 20 minutes, or until slightly thickened. Cool to room temperature, cover, and refrigerate until ready to use.
Step 3
Fifteen minutes before mealtime, place the sauce over medium heat and cook for 8 to 10 minutes, or until hot. Bring a saucepan of water to a boil. Add the fettuccine and cook for 1 minute, or until warm.
Step 4
Place half of the pasta onto each plate and top with half of the sauce. Sprinkle the Parmesan cheese over the pasta and serve immediately.
cooking 101
Step 5
Fresh mushrooms should be brushed off, rinsed briefly under running water, and patted dry with a paper towel. Never soak them in water; they are like little sponges and will absorb water and become soggy.
