Fettuccine Pasta & Mushrooms with Calabrian Chile Tomato Sauce

Fettuccine Pasta & Mushrooms

with Calabrian Chile Tomato Sauce

25 MIN
2 Servings
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From the Test Kitchen

For this simple, quick-cooking pasta dish, you’ll make a flavorful tomato sauce using aromatic onion, roasted almonds, and garlic—plus a bit of Calabrian chile paste for a zesty kick of heat.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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ingredients
Fettuccine Pasta & Mushrooms with Calabrian Chile Tomato Sauce
Title
  • ½ lb Fettuccine Pasta
  • 1 14-Ounce Can Whole Datterini Tomatoes
  • 2 cloves Garlic
  • 4 oz Cremini Mushrooms
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Crème Fraîche
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Yellow Onion
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Roughly chop the almonds

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot. 

Cook the mushrooms:
3 Cook the mushrooms:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan. 

Make the sauce:
4 Make the sauce:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, diced onion, and chopped almonds; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until the liquid is slightly thickened. Turn off the heat. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the sauce, cooked mushrooms, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Roughly chop the almonds

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot. 

Cook the pasta:
Cook the mushrooms:
3 Cook the mushrooms:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan. 

4 Make the sauce:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, diced onion, and chopped almonds; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until the liquid is slightly thickened. Turn off the heat. 

Make the sauce:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the sauce, cooked mushrooms, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

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