Alfredo Pomodoro

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Makes 6 Servings
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Liven up the flavor and appearance of traditional Alfredo sauce with tomato sauce. It’s so easy—just 30 minutes, one pan and no colander! And, three simple variations mix it up to prepare a variety of creamy tomato dinners.


  • 2 cans (15 oz. each) Contadina® Tomato Sauce or 1 can (28 oz.) Contadina® Tomato Sauce
  • 2 Tbsp. olive oil
  • 1 cup diced onion
  • 4 tsp. minced garlic
  • 1 lb. dry linguini pasta, broken in half
  • 1 cup half & half
  • freshly ground black pepper
  • 1/2 cup grated Parmesan cheese


1. Heat oil in a 5-qt. saucepan or Dutch oven over medium heat.
2. Add onion and cook until softened about 3 minutes. Add garlic and cook 1 minute, stirring constantly.
3. Add tomato sauce and 4 cups water; bring to a boil over high heat. Gradually add pasta by the handful, stirring to keep separated. Return to a boil. Reduce heat to medium and cook at a low boil, stirring frequently, until pasta is al dente, about 15 minutes (pasta times vary—cook about 2 minutes longer than package directs).
4. Stir in half & half and heat 1 to 2 minutes until hot. DO NOT BOIL. Remove from heat. Add Parmesan cheese and stir well. Season to taste with black pepper. Cover and let stand 5 minutes before serving.

VARIATIONS: Prepare recipe as directed, except:
• CREAMY TOMATO FLORENTINE: Gently fold in 6 oz. pre-washed baby spinach before stand time in Step 4.
• SPICY VODKA SAUCE & LINGUINE: Add 1/4 to 1/2 tsp. dried red pepper flakes with garlic in Step 2 and add 3 Tbsp. vodka with half & half in Step 4.
• CHICKEN TOMATO ALFREDO: Stir in 1½ cups chopped or shredded rotisserie chicken with Parmesan cheese in Step 4.

Alfredo Pomodoro
Current Rating: Total: 0 Ratings
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Del Monte Products In This Recipe


Tomato Sauce