Creamy Tomato Pasta

Kitchen Tested
  • Yield 8 to 10 servings

This pasta dish has a light tomato sauce with a hint of cheese.


1 (28-ounce) can no-salt-added stewed tomatoes, with their juices
1 (26-ounce) can no-salt-added whole tomatoes, drained and chopped
3 tablespoons no-salt-added tomato paste
1 teaspoon minced garlic
1 tablespoon dried oregano
2 teaspoons dried thyme
Salt and pepper
1 (12-ounce) can evaporated skimmed milk
1/4 cup dry white wine
1 cup sour cream
1 cup grated fat-free Parmesan cheese
6 ounces proscuitto, chopped
1 tablespoon dried basil
1 (16-ounce) package fettuccine pasta


  1. In a large pot, combine stewed tomatoes, chopped tomatoes, tomato paste, garlic, oregano, thyme, and salt and pepper.  Bring to a boil, reduce heat, and simmer, uncovered, over medium heat 10 minutes.  Stir in evaporated milk and wine.  Simmer, stirring occasionally, 20 minutes.  Stir in sour cream, Parmesan, prosciutto and basil; simmer 5 minutes more.  Do not boil.
  2. Meanwhile, cook pasta according to package directions, omitting any oil and salt.  Drain well.  Pour tomato mixture over hot pasta, tossing until coated.