Tomato Basil Fettuccine - cooking recipe

Ingredients

8 ounces fettuccine, cooked and drained
1/4 cup onion, chopped
1/8 teaspoon chili pepper flakes, crushed
1 tablespoon butter
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1/3 cup evaporated milk
1/4 cup fresh basil, chopped
2 tablespoons parmesan cheese, freshly grated

Preparation

In a large non-stick skillet, saute onion and red pepper flakes in butter until onion is tender.
Add tomatoes and salt; cook, stirring over medium-high heat until most of the liquid has evaporated. Remove from heat; let stand for 1 minute. Gradually whisk in milk.
Place fettuccine in a large bowl, add the basil, Parmesan Cheese and tomato mixture; toss to coat.
All that remains is for you to enjoy!