Fettuccine with broccoli in tomato cream

Name: Fettuccine with broccoli in tomato cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 400 g Broccoli; 400 g ribbon noodles (e.g. fettuccine); 7-10 Tbsp salt and pepper; 7-10 Tbsp Chili; 7-10 Tbsp Sugar; 1 TABLESPOON Oil; 100 g diced lean ham; 1 TABLESPOON Tomato paste; 1 (10 g) coated tbsp. flour; 1/4 l White wine; 200 g Whipped cream; 50 g Parmesan (piece); 3 TABLESPOONS Fresh cream

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
400 g Broccoli
400 g ribbon noodles (e.g. fettuccine)
7-10 Tbsp salt and pepper
7-10 Tbsp Chili
7-10 Tbsp Sugar
1 TABLESPOON Oil
100 g diced lean ham
1 TABLESPOON Tomato paste
1 (10 g) coated tbsp. flour
1/4 l White wine
200 g Whipped cream
50 g Parmesan (piece)
3 TABLESPOONS Fresh cream

Directions

1
Peel onion and garlic. Dice onion, chop garlic finely. Clean broccoli, cut into small florets and wash. Peel the stems and cut them into thin slices.
2
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Add broccoli for the last 5 minutes.
3
In the meantime heat oil in a pan. Fry the diced ham until crispy. Fry the onion and garlic briefly. Stir in tomato paste and sweat it on. Dust with flour and sweat it on. Deglaze with wine and cream, bring to the boil.
4
Simmer for about 5 minutes.
5
Grate parmesan. Stir the crème fraiche into the sauce. Season to taste with salt, pepper, chilli and 1 pinch of sugar. Drain the pasta and broccoli. Mix with the sauce and sprinkle with parmesan.