Pauline'S Fettuccine In Crosta

• 1 box puff pastry
• 1 pound fettuccine
• 2 tablespoons butter
• 1/3 cup heavy whipping cream
• 1/3 cup parmesan cheese
• 1 egg and one extra egg yolk
• 1 pinch nutmeg
• 1/2 red onion, chopped fine
• 2 tablespoons olive oil
• 1 large can whole peeled tomatoes
• 1 handful basil
• 1 teaspoon sugar

1. Sauce: In a medium saucepan, saute the onion in oil until tender on low heat. Puree the canned tomatoes in teh blender and add to the sauted onions. Add salt and sugar. Cook 20 minutes on low heat. Add fresh basil.
2. Pastry: Thaw the puff pastry as directed on packaging. Place on floured surface and roll into 1/4 inch thickness.
3. Fettuccine: Cook the fettuccine in salted water and drain then al dente. Add butter and cream and one egg. Add nutmeg, pepper, and parmesan cheese. Let cool.
4. Put the pasta mixture in the center of the puff pastry. Close all sides to form a roll. Place the roll on a buttered pan and brush the top center with one beaten egg yolk. Bake 375 degrees for 30 minutes. Let cool. Cut the roll with an electric knife into slices 3/4 inch thick. Arrange the slices on a plate and spoon over the tomato sauce just prior to serving.
5. Garnish with fresh basil and freshly grated parmesan cheese.

pastry, fettuccine, butter, heavy whipping cream, parmesan cheese, egg, nutmeg, red onion, olive oil, tomatoes, handful basil, sugar

Taken from www.epicurious.com/recipes/member/views/paulines-fettuccine-in-crosta-5b9ef26d4a8ab74f5514fecf (may not work)