Creamy Tomato Garlic Fettuccine

1.Bring 2 cups of water to a gentle simmer in a large deep skillet or wide saucepan over medium heat.

2.Add 1 tablespoon of butter and half of the minced garlic (2 cloves) to the pan. Sauté for 1-2 minutes until fragrant but not browned.

3.Add the finely chopped onion and cook for 4-5 minutes until translucent and soft, stirring occasionally.

4.Pour in the canned tomato sauce and stir to combine with the onion and garlic mixture. Let it simmer gently for 5 minutes to deepen the flavors.

5.Add the dry fettuccine pasta to the pan, breaking strands in half if necessary to fit. Pour in the whole milk and heavy whipping cream, ensuring the pasta is mostly submerged. Add additional water if needed to cover the pasta.

6.Bring the mixture to a gentle boil, then reduce heat to medium-low. Cook uncovered, stirring frequently to prevent sticking, for about 12-15 minutes or until the pasta is tender and the liquid has thickened to a creamy sauce consistency.

7.In the last 2 minutes of cooking, add the remaining 2 cloves of minced garlic and 2 tablespoons of butter. Stir well to incorporate and infuse the sauce with garlic flavor.

8.Once the pasta is cooked and the sauce is creamy, remove the pan from heat. Stir in the freshly grated Parmesan cheese until fully melted and the sauce is smooth.

9.Season with salt and freshly ground black pepper to taste. Give a final stir to combine all flavors.

10.Serve immediately, garnished with extra Parmesan or fresh herbs if desired.