Fettuccine with Homemade Red Pasta Sauce & Fontinella® Cheese

YIELD: 2-4 servings

Total time: 30 minutes

Prep time: 10 minutes

Cook time: 20 minutes


  • 15 ounces canned tomatoes, crushed or diced
  • 2 tablespoons olive oil
  • 1 tsp. salt
  • 1/2 tsp. sugar or honey
  • 1/2 tsp. oregano
  • 1/2 tsp. dried basil (or 3-4 fresh basil leaves, chopped)
  • 2 cloves garlic, minced
  • 1/2 yellow onion, chopped
  • 4 ounces fettuccini pasta
  • 1 tbsp. pine nuts
  • 1 handful Fontinella® cheese, shredded


In a blender or food processor combine tomatoes, garlic, and onion and pulse 3-4 times until combined but still chunky. Transfer mixture to saucepan, add salt, basil, oregano, sugar, and olive oil and cook on medium heat until thick. Stir frequently.

Bring a medium pot of water to a boil. Cook pasta according to package directions. Drain well. Transfer pasta to 2 bowls and divide sauce between them. Top with pine nuts and shredded Fontinella cheese.