Simple One-Pot Pasta Done Two Ways: Red and White Sauces
Author: Chelsea @ Gal on a Mission
Ingredients
Red Pasta:
28-ouncecan crushed tomatoes
½cupMalbec
3cupswater
4roma tomatoesdiced
¼cupfresh basillightly packed
¼cupfresh parsleylightly packed
1medium oniondiced
½teaspoondried thyme
½teaspoonsalt
½teaspoonpepper
16-ouncebox fettuccine noodles
White Pasta:
½cupSauvignon Blanc
3cupswater
¼cupheavy cream
15garlic clovesminced
¼cupfresh parsleylightly packed
½teaspoonsalt
½teaspoonpepper
1medium oniondiced
16-ouncebox fettuccine noodles
Instructions
Red Pasta:
Place the crushed tomatoes, Malbec, water, tomatoes, basil, parsley, onion, thyme, salt, pepper, and fettuccine noodles into a large dutch oven pot. Cook over medium heat until pasta is tender, about 20 minutes.
White Pasta:
Place Sauvignon Blanc, water, heavy cream, garlic cloves, parsley, salt, pepper, onion, and fettuccine noodles into a large dutch oven pot. Cook over medium heat until pasta is tender, about 20 minutes.