Fettuccine with Rosy Tomato Cream Sauce

• 1 lb. (450 g) fettuccine, uncooked
• 1 jar (650 mL) Classico di Capri Sun-Dried Tomato Pasta Sauce
• 1 cup whipping cream
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. chopped fresh parsley, divided

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook pasta sauce and cream in large saucepan on medium heat 7 to 10 min.
3. or until heated through, stirring occasionally and adding basil and 1 Tbsp.
4. parsley for the last 30 sec.
5. Drain pasta.
6. Serve topped with pasta sauce mixture and remaining parsley.

pasta sauce, whipping cream, fresh basil, fresh parsley

Taken from www.kraftrecipes.com/recipes/fettuccine-rosy-tomato-cream-sauce-189028.aspx (may not work)