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Creamy Tomato and Salami Fettucine

  • Difficulty Easy
  • Active time 10 minutes
  • Total time 30 minutes
  • Servings 4 portions
  • 50-100 g Parmesan cheese, cut into pieces (3 cm)
  • ½ brown onion (approx. 90 g)
  • 1 garlic clove
  • 6 sprigs fresh flat-leaf parsley, leaves
  • only, plus extra for garnishing
  • ½ red capsicum (approx. 110 g) deseeded, cut into pieces
  • 100 g zucchini, cut into pieces
  • 30-50 g olive oil, to taste
  • 400 g Roma tomatoes, cut into quarters
  • 300 g water
  • 200 g pouring (whipping) cream
  • 1 tbsp Vegetable stock paste (see Tips)
  • 250-300 g dried fettuccine, broken into halves
  • 100 g salami or chorizo, thinly sliced

    Preparation

    1. Place Parmesan cheese into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside. Clean and dry mixing bowl.
    2. Place onion, garlic and fresh parsley into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
    3.  Add red capsicum and zucchini and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
    4.  Add olive oil and sauté 3 min/120°C/speed 1.
    5.  Add Roma tomatoes, water, cream and Vegetable stock paste and cook 10 min/100°C/speed 1.
    6.  Add dried fettuccine pasta and salami or chorizo and mix well with spatula to ensure all pasta is completely submerged in the sauce, then cook 7-10 min/100°C//speed .
    7.  Sprinkle with extra parsley and reserved Parmesan cheese then leave to rest for 5 minutes prior to serving.

    Tips & Tricks

    For Vegetable stock paste, please refer to recipe on Cookidoo®.

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