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Feed Their Game Face
Fettuccine Al Sombrero
by MaryAnne from PA
A Spicier, lighter version of the Fettucine that everyone loves. It's Southwest meets Italian at its
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Main Dish

Prep Time

15-20 minutes



Recipe Ingredients

1-Pound Dried Fettuccine Pasta
8 tablespoons butter(1 Stick)
1 can Ro Tel Original Diced Tomatoes and Green chilies
3 Cups Finely Grated Parmesan Cheese
¼ cup chopped fresh parsley leaves


Bring a 6-qt. pot of salted water to a boil over high heat.. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8 minutes.
Drain Pasta saving ½ cup pasta water.
Bring the reserved 1/2 cup pasta water and the butter to a boil in a 12" skillet; add Ro Tel Original Diced Tomatoes and Green Chilies, then add the pasta, sprinkle with the cheese, and toss with tongs over medium-low heat until the pasta is creamy and coated, about 2 minutes.) Serve on warmed plates with a sprinkling of parsley over each. Serves 4-6