Creamy Tomato Alfredo Linguine

Is anybody still out there? I hope so.

I’m so sorry for my exceedingly long absence from blogging. I truly feel awful about it, and I’m so happy and relieved to finally get something up, especially since it’s a favorite cheesy, LUSH, creamylicious, tomato-y linguine dish of mine.

As many of you know, I’ve been sick for some time, and it’s been extremely difficult to pull off even the most mundane tasks.

Creamy Tomato Alfredo Linguine with or without Peas and ProsciuttoA Beautiful Plate

Since last June, for about 5 months, I could barely write, much less peel a carrot. I was able to get in a paragraph or two maybe once a month, and that was what I called a good month. Around late January, I felt a little better so I started writing a little more, and now I’m here. For how long, I don’t know, but I’m here.

Naturally, I couldn’t put this “Hi, I’m back!” post up without a recipe, since it is a food blog, but much to my disappointment, I couldn’t play outside the box, which is what I enjoy most about cooking and baking. So, I had to choose something basic and simple, but basic and simple doesn’t make it any less amazing. In fact, it usually makes it more amazing and difficult because every single step and ingredient must be spot on since there are no extraneous components and preparations to hide behind.

Creamy Tomato Alfredo Linguine with or without Peas and ProsciuttoI attempted to build a linguine tower with a fork and tongs.  Obviously, it didn’t work out too well. With natural light, it would have looked magnificent just dumped on a plate.  Without it, you need to get creative.

Creamy Tomato Alfredo Linguine with Peas and Prosciutto - My most requested sauce! Great with or without the peas and prosciutto!

This creamy tomato alfredo linguine recipe is a derivative of an alfredo sauce I make via cutting down the cream and adding tomatoes. But, I shouldn’t refer to my favorite alfredo sauce as alfredo because true alfredo does not contain even a speck of cream. To digress somewhat, authentic alfredo is a remarkably creamy amalgam of just butter, parmesan cheese and pasta water, and, when done right, it’s actually better than alfredo made with cream. I know, shocking, but it makes up for it with twice the butter!

BUT, BUT, BUT..what is butter?  Butter is heavy cream whipped into thick, solid submission, so essentially, Alfredo with cream is liquid butter combined with solid butter; somewhat of a saucy redundancy, right?

Speaking of, remind me to show you all how to make cultured butter!


Creamy Tomato Alfredo Linguine with or without Peas and Prosciutto

Having said all that, I would have much rather posted one of the amazing cakes, pastries or breads that have been blistering my brain for 8 months running, but due to my current circumstances, those ideas can’t be fully executed yet. I miss playing with batters, dough, fillings and frosting, so much so, it literally breaks me to tears on a pretty daily basis. Not being able to cook or bake sucks the life out of me. Feeding people is my heart light.

Creamy Tomato Alfredo Linguine with or without Peas and Prosciutto

On another note, I forgot how awful it is not having enough natural light to take photos in! Heavy duty bummer moment when I uploaded these linguine photos, especially after months of pinning other blogger’s gorgeous, naturally lit photos. Why did I think it would be any different this time? Well, I’m mostly to blame because I let my tower of linguine sit too long before snapping away, and since we immediately eat what I make and post about, this tower of linguine was the last serving; no back up. But trust me, it’s a lot more lush and creamy than it looks in the photos. Time, air, and artificial lighting are not a friend to saucy pasta photos.

Creamy Tomato Alfredo Linguine. My most requested sauce.

I just realized something; I sound totally pathetic. Please excuse the whining and let’s focus on this amazingly creamy linguine dish! I’m done waxing kvetchic; I suhhwear!

Tomato Alfredo Linguine with or without peas and prosciuttoSo, I want to share with you one of my favorite and most requested pasta dishes; Tomato Alfredo Linguine (Creamy Tomato Alfredo, Tomato Cream Sauce, Creamy Tomato Sauce; add vodka and it’s a Creamy Tomato Vodka Sauce; A la potato potahto, whatever you want to call it!) with or without Peas and Prosciutto (your choice).  If you don’t like prosciutto and/or peas, of course you can eliminate them because this sauce is perfection on its own.

Now I’m going to go DEMOLISH another plate of this!

Creamy Tomato Alfredo Linguine

Creamy Tomato Alfredo Linguine
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
Peas and prosciutto optional since the sauce is phenomenal on its own. However, it's also really great with cooked, chopped bacon or seafood, like shrimp or crab. Try it with other pastas too, like,penne, fettuccine, bows, rotelli, spaghetti, etc.!
  • 1 pound linguine (any other pasta is fine and fresh is ideal since sauces cling better to fresh pasta)
  • kosher salt
  • Set aside about 1 cup of the water the pasta was cooked in before you strain the water out of the pasta
  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped finely
  • 1 shallot, chopped finely
  • 1 35-ounce can Italian plum tomatoes (preferably San Marzano) with liquid
  • kosher salt and freshly ground black pepper to taste
  • red hot pepper flakes (the amount depending on how hot you like it)
  • 1½ cups fresh or frozen peas (optional)
  • 1 cup heavy cream
  • ¼ lb sliced prosciutto (optional, but taste it before buying if using; you don't want it too salty)
  • 2 tablespoons unsalted butter
  • 1 cup freshly grated Parmigiano-Reggiano or freshly grated Parmesan cheese
  • chopped fresh Italian parsley (optional)
  1. In a large pot, bring 6 quarts of water plus a generous pinch plus plus of kosher salt to a boil (about 1 tablespoon per 2 quarts water, so 3 tablespoons in this case). Taste the water, it should be salty like the ocean.
  2. While waiting for the water to boil, pour the can of tomatoes with juice into the work bowl of a food processor. DO NOT turn on the processor at full speed because you will end up with pink foam. Just pulse until you have a smooth puree. If you want a chunkier sauce, just dump the can of tomatoes and juice into a large bowl and crush the tomatoes with your impeccably clean hands.
  3. Over medium heat, heat the 3 tablespoons of olive oil in a large, deep pan or skillet. Add the chopped garlic and chopped shallot to the oil. Saute until soft and translucent, then slowly pour in the pureed tomatoes and their juice. Bring the tomato sauce to a boil, then lower the heat to a simmer, seasoning it with salt and pepper to taste as it simmers (go easy on the salt because of the cheese that will be added). If you're using the red hot pepper flakes, add them now. Simmer until it reduces a bit about 10 to 15 minutes tops.
  4. While the tomato sauce simmers, add the linguine to the boiling pot of water and cook until al dente (about 6 to 8 minutes, keep checking by biting into a strand). In the mean time, once the sauce has simmered for 10-15 minutes, stir in the 2 tablespoons of butter, then add the peas (if using) and let them cook for 2 to 4 minutes, depending on their size (fresh peas are bigger). Slowly pour the cream into the sauce, swirling the pan and stirring, then add the sliced prosciutto (if using), stirring to distribute it evenly.
  5. Immediately strain the linguine, pouring some of the pasta water into a cup (about 1 cup) in case you need to initially thin the sauce once the cheese is added, then cook it down until the starch in the pasta water thickens it so it's creamy. So, essentially, it thins the sauce, then thickens it in a good way, if that makes sense!
  6. If your pan or skillet is big enough, dump all the linguine right into the sauce and toss, adding all the parmigiano-reggiano cheese at once and tossing over the heat until it coats the linguine. If your skillet or pan isn't big enough, dump the pasta into a large bowl and pour the sauce and cheese on top of it, tossing until all the pasta is coated.
  7. If the sauce is too thick once tossed with the linguine, add in some of the reserved pasta water,(in this situation, since it's no longer cooking in the pan or pot, heat the pasta water in the microwave until very hot before adding it to the linguine in the bowl) which will at first loosen it, then bring it together in a creamy way (the starch in the water) as you toss it.
  8. Top with the chopped parsley (if using), some more fresh ground pepper, if needed, and serve immediately, passing extra Parmigiano-Reggiano or freshly grated Parmesan cheese.

Creamy Tomato Parmesan Linguine with or without Peas and Prosciutto

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133 Responses to Creamy Tomato Alfredo Linguine

  1. Riversana says:

    Thank you for another installment! I was starting to wonder if I’d missed it.. I’m glad I didn’t! I am very sorry to hear you’ve been ill. Thank you for making the effort to reconnect and I hope you can get back to baking soon.

  2. johanna says:

    YESSSSS!!!i’ve always wanted to learn how to make a ”creamy tomato sauce”!! thank you!!! i’ll leave out the pork (and maybe add some wild scallions instead), but i know that sauce will be perfect 🙂
    your recipes always are-

    it’s funny, i can feel the mood and gist of your story through your pasta recipe!! so strange–and a great episode–well written !

    thanks for making my night :))))

  3. johanna says:

    oh and loved learning about Alfredo’s as well–thanx! i had no idea, even though i did live and work in south central jersey shore!

    • Lisa says:

      Hi, again, johanna 🙂 Of course you can leave out the prosciutto..and/or peas and add anything else you like. Just the sauce as is, is perfect, and that’s what I usually stick to. That said, can you really feel the mood of the story through the recipe? I guess I really let it rip this time, huh? As for the authentic alfredo, it really is remarkable – it’s all about technique over cream, although it doesn’t skimp on the butter!

      • johanna says:

        maybe you could do a post on the ‘authentic’ version?! if there’s anybody who could make that successful for a not-so-great-cook, it would be you-
        and hey, what’s not to love about butter 😉

        and yes, strangely, there is something about your story and the recipe, the way they were both written, the flavors, etc, that remind me of each other..well-done!

      • Lisa says:

        I was actually pondering that the past few days, except using a technique so I can cut the butter in half and make it even creamier! I think we’ve had ‘brain waves’ 😉

  4. Katherine says:

    I can’t tell you how happy I was when I received the email telling me you posted. I’m so sorry you’ve been sick, but glad you’re well enough to write again because, Girl, you wrote the hell out of this part and I was completely fixated for over an hour! I’m almost afraid of whats coming, but I can’t wait! You really need to start writing books, seriously.

    • Lisa says:

      Wow, Katherine, thanks so much for that. Like I mentioned above, I really let it rip this time. As for writing a book, uh,

  5. Winnie says:

    Sorry you were under-the-weather but I’m glad you’re back blogging.
    And you don’t have to appologize(!)
    Awesome dish – I can almost smell the aroma
    I loooooooooooove it

  6. Rosa Mayland says:

    I’m so sorry to hear that you have been sick. Good to know that you are feeling better now…

    This dish is mouthwatering! A fabulous combination of ingredients.



  7. chef mimi says:

    You should write a book. Seriously.

  8. Breabella says:

    Hope you are feeling better! So glad to see you writing again.

  9. Dina says:

    Oh, Lisa, my heart is beating so hard for you! If it’s what I think it is..there is no worse feeling!! This was so beautifully written, so honest and raw….especially the part about the zit popping and jammies! I’m so glad your back and hope you can bake some awesome cakes soon! Waiting with baited breath for the next part!

    • Lisa says:

      Thank you, Dina..I’m so glad you’re enjoying it! The zit popping and jammies,well, it’s who I am, or who I was at that time, rather, no matter how embarrassing or OTT.

  10. Kelly says:

    Welcome back!!! i don’t know if i can wait another week for part 23, but i will and while i’m waiting, i’m definitely making this pasta! I used to make something similar, but using soaked sun dried tomatoes and sausage.

  11. Katie says:

    I have been checking your website every few days since November. I am SO glad to hear that you are feeling a bit better (I don’t even know you and I was getting worried at the absence). Your story was gripping as always. So tragic that you tied this part of the story with an alfredo recipe. 🙁 I will definitely try this recipe soon, though. I can never say no to pasta or prosciutto.

    • Lisa says:

      Katie, thank you so much for your thoughtful comment and worrying if I was okay even though you only know me through my blog. It shows what a genuinly sweet caring person you are xoxo


      That being said, the recipe does tie in, but the alfredo I made then and still make to this day (which I’ll post here eventually)) is far too good to ‘not make’ because it was created during that time, WHICH, I might add, doesn’t turn out as you might think it will ;D

  12. MandyM says:

    You’re back! I’ve missed you Lisa! Glad you’re writing again and I’m gonna mail you soon!!! Xxx

  13. Crumbs of Love says:

    Welcome back! I’m glad to see that you are on the road to recovery (finally). It looks like you had a lot of time to work on this installment! I hope that you continue to feel better everyday…

  14. Kelster says:

    Sorry you’re not well! Hope you’ll get back to regular posting soon.

  15. sweetiepetitti says:

    Let’s just say it was worth waiting for, and the pasta too…looks delicious. This installment is over the top, you really poured it out. I hope this is good medicine for you and you are back on the mend. I would see all your pins and hit your blog to see if your were back. So happy to see you in my feed today! Welcome!

  16. Megan says:

    I’m so sorry you’re sick. I hope you’ll be feeling better soon. I am still enjoying your story and it’s reminding me of some of my naive moments in past relationships. P.S. The pasta looks amazing. I am challenging myself to only take photos in daylight and find that I can’t blog as often because of that. It’s tough when I can only cook and photograph stuff on weekends.

  17. Adriana says:

    I’m so happy that you”re back! 🙂 My boyfriend called this afternoon and said that I was going to have a lot of reading to do tonight, I was like, what? Then he told me your alert was emailed! I held back on parts 18 through 21 for months so I would be able to read a ton at once, but then I saw how much you wrote, so I’m just taking a break in the middle of part 20 to write to you AND finally eat dinner at 11:32 pm! You are the best! Loving this story soooo much!!

  18. Dave says:

    Well your writing skills are on full display as well as your heart, mind and soul. The story is oozing with every possible emotion. Like many here you should be writing books. Not sure I like where the story is headed but the depth of honesty and realism is just beautiful. Well done!

    • Lisa says:

      Whoa, thank you, Dave. I’m extremely flattered. I think sad times induce this type of writing and it’s almost unavoidable. It wouldn’t stop pouring and editing most of it out wasn’t even a thought. It is what it is.

  19. jamielifesafeast says:

    I am so so glad you posted…. It took a tremendous amount of courage, baby. I think it is good for you both physically and mentally. Therapy. Catharsis. And look at how many of us have been waiting to find out what happened??? Keep writing. Some of your phrases are amazing and I wish I would have, could have thought of them. Your story is gripping and extremely well written and don’t you forget that. Keep writing.

    And simple? I adore this pasta dish (I even love – prefer frozen peas) and I’ll try this for my men who I know will love it. I think it is perfect comfort food.

  20. So good to hear from you. I am glad you are feeling a bit better. Baby steps, right…Great story. I love your tower of tomato parmesan linguine. My boys would lap that up in just moments. Take Care, BAM

  21. Janet says:

    Hi Lisa. Can I use light cream instead of heavy cream for this recipe?

    • Lisa says:

      Hi, Janet! I don’t see why not, although I’ve never tried it, so I’m just guessing. The only caveat I can think of is that the sauce may not thicken as quickly as it does with heavy cream. Please let me know how it turns out, if you can. 🙂

  22. Derek says:

    I made this for dinner tonight and it was spectacular. Instead of the prosciutto, I added precooked, crumbled hot sausage. This sauce is a keeper. Thank you, Lisa!

  23. Dinavia says:

    Lisa, I just finished reading and all I can say is , wow. I’m exhausted and near tears! You wrote this with such ferocity, but at the same time, sadness. I don’t want it to end!! I’m so happy to see you back and well, chica!
    Oh, the pasta looks delightful, but my stomach is knots like yours was! lmao

    • Lisa says:

      Aww, thanks, Dinavia. It was certainly hard to write and publish. It took a lot out of me too. So good to see you again!

  24. Can I just tell you how INCREDIBLY nice it is to “see” you?!?! Man, I miss your recipes, writing and of course, the story. I truly hope you’re on the mend and starting to feel better. I hope that things are on an upswing. This recipe sounds fantastic. Simple, flavorful and I bookmarked it to try soon.

    As for the story, I cannot even imagine how difficult this story is to write. As I learn more, read more, it’s all just so intense! Love that you’re sharing it with us though and you know I’ll be really looking forward to the next part. Please, stay well and don’t stay away so long next time. I missed you!!

  25. Jenna says:

    I am so happy to see you! Even though I subscribe, I would still check every day…email, facebook, then parsley, sage, and sweet! I stopped last week because I was on vacay in Antigua, and of course that’s when you post!! I am so in love with this story but this part made me sad. I went through something similar at the end of my last relationship and it was like it was happening all over again. Im hoping it turns out better than mine! Im so looking forward to the next part, but I wish it wasn’t the end 🙁 So glad you are better!! LOve the beautiful pasta tower! Looks yummy!

  26. Leslie says:

    My husband just called this pasta FANTASTICAL. I agree. Your recipes are always spot on delicious! (except those daring cooker ones I’m too afraid to try!)

    • Lisa says:

      FANTASTICAL is my kind of word, I’m thrilled that you and your husband liked it and thank you for the kind words. As for the Daring Cooks posts, yes, a little ambitious, but it made me try stuff I normally wouldn’t have given a thought to. I hope to get back into it soon 🙂

  27. Glad to see you posting again! I’m sorry to hear you weren’t feeling well and hope you have completely recovered. As others have already commented, you are a wonderful writer–I was happy to see another installment.

  28. Heather says:

    I am sooooo delighted you are back! Your culinary creations are beautiful, and this story has just hooked me in. Glad you are feeling up to posting again and wishing you a full recovery!

    • Lisa says:

      Thank you so much, Heather! You’re too kind xo I’m so glad you’re enjoying the story and thank you for your sweet sentiment xoxo.

  29. Deborah says:

    We came for the pasta and now all of the women and one very sensitive guy on my office floor are in the middle of reading your story. We’re so hooked! You must write more stories! Please don’t give it up!

    • Lisa says:

      Wow, that’s amazing to hear, Deborah, thank you! As for writing more, I’m not a writer, just a memory rambler, but I’ll try and ramble up some more if things get better. xo

  30. mytasteusa says:

    Hi Lisa,

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  31. Sharon says:

    You really have a gift for storytelling. I couldn’t stop reading once I started, and now I’m dying for more! I’m living in China temporarily, but I’m from Philadelphia, so I have Jersey Shore memories too, particularly Wildwood Crest! This story really brings me back home. Pleeeaaase make that darn recipe work so you can post it!! :>D

    • Lisa says:

      Thank you, Sharon! I know it’s probably tough being so far from home, but Would love to visit one day! That said, we went to Wildwood Crest when I was around 9 or 10. I remember we stayed at some Polynesian motel right off the beach, and across from the Singaporean motel. Lots of cool accommodations there!

  32. Evelyne says:

    Missed you so much. And hope you will just get better and better to 100% health wise. The dish looks just scrumptious. And the story, all I can say right now is : men!

  33. Valerie Mercer says:

    I found a flank steak recipe and a story last night on pinterest! Unfortunately my children ended up with hamburgers 🙁 and I read the best story I have read in along time:) with a bonus of recipes for later! Im signed up and will check back often! Please finish your story soon! And thank you for writing a great story from the heart!

    • Lisa says:

      Valerie, I love hamburbers! I’m betting your kids love it too! That said, I’m so flattered that you’ve enjoyed my story up to this point. No thanking me, thank YOU for making my day. I should have the end up this week, so you have extra time to prepare the steak, which is really out of the world 🙂 xoxo

  34. Trisha says:

    I’d like to echo all of the above, please. What an amazing and captivating story! You brought back all of those feelings of first love and then some. I just wanted to say I’ve loved your blog for some time because it’s real…no hidden agendas, just amazing recipes and writing. Thank you for bravely sharing this story and thank you for the many delicious meals that have become a part of my recipe rotation forever!

    • Lisa says:

      Aww, you also made my day, Trisha. Thank you so much for your kind words, It makes me so happy when what I write and/or make touches one’s heart and belly. xoxo

  35. Amy says:

    I happened upon your blog today through a pinterest link for a salad dressing (I think–it was so long ago) and ended up reading the entire BBFL story for hours! I’m so glad I happened upon it when it is nearly complete so I didn’t have to wait between installments. I tend to be a binge reader, anyway. Anxious for Part 23!

    • Lisa says:

      I’m a binge reader too and just so happen to be going through the same thing on another blog, so I know just how you feel and hate that I always do this. Things just keep happening when least expected. In any event, trying for tomorrow 🙂

  36. Michelle says:

    I also found you by way of pinterest and boy am I glad I did. I just made your “bad boy” sticky buns and they are out of this world! But, this story. Wow. I just finished part 22 after reading all night. I love how you seamlessly transition from the innocent, puppy love thoughts of a 15 year old to the complicated, deeper thoughts and decisions you face as adult. Beautifully done! Need part 23 soon!

    • Lisa says:

      Michelle, I had to travel back to my ’15 year old self’ to remember every detail/feeling. I’m so flattered by your comment..thank you 🙂

  37. Kate says:

    Okay . . . I am definitely not prepared to wait six months for the final installment. Please post it. I’m quite confident it is detailed enough.

  38. thikmissleah says:

    Where’s the next installment?? I just found your blog and have read all of the previous posts in one day. I need to know what happened! : )

    • thikmissleah says:

      duh…Im so lame. I just realized the first post that I found was actually part 23. SOO happy. I was going to go crazy not knowing what happened. Thank you for making my work day much more tolerable. 🙂

      • Lisa says:

        You’re so welcome, leah! I think I need to categorize it better! Will figure something out, like maybe a section just for the story, or something 🙂

  39. Luned says:

    Hello, I’m new to your blog, but just spent the last 6 hours binge reading your incredible story… are such a good writer! I have to know how this ends..,,

  40. I hope you’ll be back to baking soon! I miss you and your marvelous creations. This pasta looks terrific (and the even the picky daughter would love it :))

  41. chef mimi says:

    The good thing about blogging is that we’re our own bosses, right?!! When I started I posted every day. Then 5 days a week, and now twice. I’ve deleted most of those daily posts! I just must have felt that I had so much to say!!! This is one beautiful pasta.

  42. Kathy says:

    Hope you are feeling better each day. This sounds delicious. I will try it this weekend!

    • Lisa says:

      Thank you so much, Kathy, your sweet and caring thoughts are so appreciated. xo Let me know how the pasta turns out for you, and if you run into any problems, let me know and I’ll get back to you ASAP 🙂

  43. John says:

    printer friendly would be nice….takes 18 pages to get a copy of recipe

    • Lisa says:

      I know, John, and I’m sorry. I’m looking into getting a recipe plug-in, but so far none have jibed with my theme (which I will be changing soon). Until then, you can highlight the recipe, then right click on it and choose print in the options and it will take you to a printable page with only what you highlighted. 🙂

  44. I will be trying your cheesecake pumkin pecan recipe for xmas. I am so excited that I found you on Pinterest and cannot wait to try your recipes. They all look so yummy

    • Lisa says:

      I’m so glad you found me too, Charmaine! Welcome to my humble abode that has’t been updated since April 🙁 But, it’s not the end. I will try to get some posts up before X-Mas. Life stuff. That said, I hope you love the pie! Any problems, contact me and I will get back to you ASAP!

  45. Emily Ann says:

    I could only find a 28 oz of the plum tomatoes, does the recipe need 35 oz? So excited to try this tonight!

    • Lisa says:

      Hi, Emily Ann! You could sub the difference using a simple 6, 7, or 8 oz can of tomato sauce or puree. So yeah, it does need the full amount to balance out. Let me know how it turns out for you!! 🙂

  46. Pingback: Creamy Tomato Linguine with Prosciutto and Peas | Vita Dulcis

  47. Leah says:

    I made this amazing pasta and it was fabulous! Replaced the prosciutto with foraged chanterelle mushrooms and it was perfect!

    • Lisa says:

      Thank you so much for coming here to tell me that , Leah! I am so happy you loved it, and foraged chanterelles in lieu of the prosciutto is such a treat! It’s my dream to live in an area where I can forage for a variety of mushrooms, berries and greens. DAILY! 🙂

  48. This is my first comment to any blogger but my heart was drawn to your comment of illness that has kept you silent for some time. I,too, developed an illness that kept me from just about everything for a good part of 7 months. The initial on start hospitalized me for about a month. It has been a very long recovery n I’m still not my ole self but getting there. All I can say is keep trying. Do a little everyday. If blogging is your thing, blog without the cook first. I’m sure u have enough “love” recipes that can fill several sets of encyclopedias. Just doing will give u hope,satisfaction,n most of all reward that will make your day. I’m a retired PA, a Mom, home chef, n teacher of all. Life has made me all things I can vision n even what I cannot. May your joys of all things lift your soul n heart . And most of all, may these joys n your own faith bring you a full recovery. If I can help you in any way, I’m listed on here as Blueberry Mist. Please don’t hesitate to contact me. And I’d like to tell you that I love your spin on this pasta recipe you listed. It’s so easy n I could taste it as I read your ingredients n cooking procedure. I can only imagine how wonderful your previous postings have been n why you were missed by your followers. Good Luck n God speed you to a full recovery. Just keep on writing( or dictating if writing is too difficult).

    • Lisa says:

      Thank you so much for taking the time to write such lovely, caring and encouraging thoughts to me, Marsha. At this point, I don’t know if I’m going to get better. I was getting better up until last April-Mayish. It was then I found out a person I thought was a friend had done something extraordinarily horrible to me, like the worst thing anyone has ever done to me in my life horrible via making something up about me while I was away during the worst of my illness and it destroyed my blog life. Pretty much since then my health has been on a steady decline. The latter is also a reason why I haven’t blogged. If I told you even half of what has been done to me, you’d be shocked. But, reading comments like yours lifts my spirit and makes all of that stuff disappear for a while, and I thank you for that 🙂 xo

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  50. Kirri Nankervis says:

    Yum! I just processed fresh tomatoes as I didn’t have any canned tomatoes and added mushrooms. It was Delicious!!! Thanks 🙂

    • Lisa says:

      So glad you liked it, Kirri! Fresh Tomatoes and mushrooms? I want some of yours! The tomatoes in the markets here stink in the winter 🙁

  51. Pingback: Creamy Tomato Alfredo Linguine - Also Kitchen

  52. michelle says:

    Just made it for dinner and everyone loved it!! Thanks.. Michelle

  53. Rebecca says:

    Thanks so much for this recipe!!!! This is amazing! It has become a staple (very indulgent I know) since I first tried it! I make it atleast biweekly & everyone says it is to die!

    Making it now, at 11:30am haha, when you’ve got a craving for good homemade Italian food, you answer it!

    Thanks again – Cheers!!!!!

    • Lisa says:

      You’re so welcome, Rebecca! I’m cracking up that you’re making it at 11 am because you’re just like me! I don’t adhere to breakfast, lunch or dinner food categories. I’ve made many a pasta dish for breakfast at 9 am!! With that said, So glad you liked it! 🙂

  54. Josh says:

    This tastes just like the pastas I get in some of the best Italian restaurants I’ve been to. I hope you get well soon because I’d love to see more recipes from you!

  55. Tim says:

    If I could give this 100 stars, I would. This pasta is sauce is one of the best I’ve ever had, and next time I’ll need to double it because we all wanted more! Thank you for the recipe!

  56. Jenn says:

    This is the third time I’m making it now–hubby loves it and mother in law takes it to work as leftovers. It’s the perfect balance of creamy, tomatoey soul searching good food. Thanks for the recipe!

    • Lisa says:

      I’m so glad you, your hubby and MIL love it, Jenn! In fact, I’m making it tonight! Thank you so much for stopping in to tell me that! 🙂

  57. Ray says:

    Simply the best sauce I have ever made. Amazing. Thank you!

  58. Tiffany says:

    To quote my husband, this sauce is “exquisite!” We dropped a box of lasagna noodles and they broke into pieces so we ditched the lasagna dinner and made this sauce to pour over the shreds of the lasagna that never was, and wow it was incredible! This recipe is a keeper! Thank you!

    • Lisa says:

      I’m so happy to hear that, Tiffany! Sorry about the broken lasagna noodles, but what a great way to re-purpose them! 🙂

  59. Dorien says:

    Amazing recipe! I will try it soon. Please blog again

  60. Christine Mele says:

    Dearest I have just found your blog…i am so sorry for your illness, will pray for your continued recovery. Your recipes look drool-worthy, will attempt to try them myself. Pasta is my fave, so, keep those recipes coming!

  61. Hannah coffey says:

    I can relate completely, I have botulism poisoning now and it just stops my life and keeps me mostly in bed. When my body allows I love baking and cooking and feeding people, it’s a passion for me too! Good days are days that my body will allow me to cook and bake; my tearful days are the ones that I am stuck in bed unable to do much of anything. I love that you just wrote what was ‘real’ in your life and because of your honesty I know that I am not the only one going through this. My passion to keep improving is constantly set back by illness and physical limitation as to how long i can stand upright. Some days I’m full of hope and positivity, and some days it just is what it is and all I can do is grieve what was lost. I must admit though, in losing everything I found out what it is in life that really matters.

  62. Sue says:

    This looks totally amazing but…..on a very restricted diet and even a few small changes might help. Do you think it would be ick to replace the heavy cream with Fat free half and half?
    Glad you’re feeling better-being sick is so miserable.

  63. Rowena says:

    Love this recipe and will try asap. I know when I go to my favourite Italian restaurants I always have penne ROSA. this to me means a napoletana / irradiate sauce with a touch of Cream. like plain napoletana, but love a slightly creamier “twist.”

    Ergo, this is one i know myself and my man will love.

    Thanks so much.

    Will revert soonest

    I very much

  64. Wendy Hampton says:

    Ohhhh what a lovely discovery today! I am so craving something Italian and tomatoey (I know it isn’t a word probably but it describes the taste) This recipe is perfect and so easy I cannot believe it! Thank you so much for sharing during your illness. I know how frustrating it must be to not have the energy to cook. I had a two year period of being down for the count, but I finally discovered cookbooks at the library and I read them like novels and it gave me ideas to try when I came thru the other end of the tunnel. I hope something like that works out for you. God bless!

  65. Cookieluv says:

    Made this linguini and it was amazing !!!!! Everybody loved it and the sauce was so perfect?

  66. Jessica Ferrante says:

    Ooh, this was delish! Made it tonight, my husband loved it. So did I. Thanks for sharing the recipe. I followed it exactly, adding the peas and proscuitto.

    • Lisa says:

      I’m so happy to hear that you and your husband loved it, Jessica! Like the description of my pin of this dish says, it’s my most requested sauce! Thank you so much for stopping by to let me know how much you enjoyed it! xo

  67. Regina Walker says:

    Oh wow, this sounds like an absolutely perfect dream sauce. I can’t wait to try it!
    I’m also wondering where I can find your story others have mentioned in their posts? It sounds like some excellent writing–I’d love to read it if it’s still available.
    So very sorry to hear that you got sick. I truly hope that is all in the past & that you’re feeling better now.
    I’m going to check out some of your other recipes. They must be amazing, judging by what your fans have said!

    • Lisa says:

      Hi, Regina! Thank you so much for your sweet comment and concern about my health (better!). As for this sauce, it really is a dream sauce, and I hope you love it as much as we do when you try it! That said, in regards to my story, I have it locked up with a password. Problem is, I need to find that password..LOL I will email you with it when I do!

  68. Hillary says:

    Looks wonderful! Going to try tonight.

  69. Ashley says:

    This was amazing! I added mushrooms when I sautéed the onion and garlic and it was awesome! Thank you so much for this recipe and I’m glad to hear you’re feeling better!

    • Lisa says:

      I’m so happy to hear you loved it, Ashley! Mushrooms are a great addition! Thank you so much for your sweet sentiments regarding my health!:D

  70. Ginny says:

    These pop ups suck you can’t get to the recipe. And it sends u somewhere else….

    • Lisa says:

      Hi, Ginny; that’s not supposed to be happening, I have one popunder ad, which simply opens a new tab. I will contact the ad agency about this. Please accept my apologies, and if you need a recipe, just email me at [email protected], and I will gladly send it to you :).

  71. Vilko says:

    “Fettuccine alfredo are not a thing in Italy,”
    In the US it has become a staple in many restaurants that brand themselves Italian.
    In Italy, the dish is most similar to what Italians call pasta burro e parmiggiano (pasta with butter and parmesan cheese).
    in Italy, this way of making pasta is often referred to as pasta del cornuto – which translates as “cuckold’s pasta”
    The even more popular way of serving pasta alfredo in the US – with chicken – is beyond imaginable.
    It is not just poultry and pasta that are not allowed to mix – meat and pasta very rarely make it on to the same plate. Pasta is one course (primo) and meat is another, fully separate course (secondo).

    • Lisa says:

      Thank you for all of the useful info, Vilko! I loved reading that and I’m sure my readers will love it too! That said, I hope you make it soon as it’s pretty amazing (of course without the meat ;D)!

  72. Julie says:

    First off I want to say awesome blog! This is the second recipe of yours I’ve tried (first was the peach cobbler last summer, YUM!), and it was phenomenal! I secretly licked the sauce of the plate clean! Will be making this at least 2 times a month..AT LEAST!! 🙂

    • Lisa says:

      Thank you, Julie! Happy to hear you loved this sauce enough to lick it off your plate (I do it ALL the time when no one is looking!). Thank you for stopping in to let me know!! xo

  73. Pingback: Super Creamy Tomato Alfredo Garlic Linguine. My most requested pasta dish. -

  74. Pingback: Super Creamy Tomato Alfredo Garlic Linguine. My most requested pasta dish. - Dinner-Recipes.Site

  75. Serena says:

    This was flippin’ amazing. I added ground turkey to it along with the peas, instead of the prosciutto, and we all pretty much licked our plates clean! We had it Saturday and I’m making it again tonight per requests!! Lush and creamy..worth every calorie! Thanks!!

  76. Marion says:

    My fabulous neighbor brought this over for my daughter’s 11th birthday party today, but made it with shells instead of linguine (she just piped in that she doubled the recipe so there would be enough for everyone) and just the peas. The party just started and it’s GONE! It was so GOOD!! We thought we’d leave a comment to let you know how much it was loved! DEFINATE keeper!

    • Lisa says:

      Thank you for taking the time to come by and let me know that, Marion! Happy belated birthday to your daughter, and I’m so happy it was a hit!!

  77. Thomas Jacobson says:

    This was SUPER DELICIOUS! We now make it about twice a month!

  78. Pingback: LINGUINI CON CHÍCHAROS – consabormexicano

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