Fettuccine Margherita

• 1 lb fettuccine pasta
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 12 ounces sliced mushrooms
• 4 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 (28 ounce) can plum tomatoes, drained and chopped
• 1/4 cup white wine
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/3 cup grated parmesan cheese

1. Cook the fettucine according to package directions.
2. Drain thoroughly.
3. In a large skillet, heat the olive oil and butter over medium-high heat.
4. Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
5. Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
6. Add tomatoes and wine and boil 2 minutes, stirring often.
7. Add the cream and salt and boil 1 minute.
8. Toss with fettucine and Parmesan and serve immediately.

pasta, olive oil, unsalted butter, mushrooms, garlic, red pepper, tomatoes, white wine, heavy cream, salt, parmesan cheese

Taken from www.food.com/recipe/fettuccine-margherita-104911 (may not work)