Step 1

Bring a large pot of generously salted water to a boil.

Step 2

Meanwhile, sauté shallot and garlic in olive oil for 5 minutes or until soft and translucent. Add the diced tomato and cook until the tomato starts to caramelize on the bottom of the pan, 2 to 3 minutes. Deglaze with wine and simmer until the wine is reduced by at least half, about 2 to 3 minutes.

Step 3

Once the water boils add in the pasta and cook following the package directions.

Step 4

To the sauce, add in the butter and cream, stir until melted and creamy. Add in the parmesan cheese and stir until melted. If the sauce gets too thick, add in a little past water. Taste and season with kosher salt and freshly ground black pepper to you preference.

Step 5

Immediately add the cooked fettuccine into the sauce and gently toss to combine.

Step 6

Serve with more freshly grated parmesan, minced parsley and torn basil leaves.