Fettuccine in a Creamy Tomato Sauce with Salmon - on the table in 15 minutes.

15 minute Creamy Tomato Fettuccine with Salmon

Total Time 15 minutes
Servings 4 Servings


  • 300 g/7oz dried fettuccine
  • Boiling water
  • 1 tbsp olive oil
  • 1 red bell pepper chopped
  • 2 cloves garlic peeled and crushed
  • 3 tbsp tomato puree
  • 1 tsp sugar
  • pinch of salt and pepper
  • 2 x 400g/14oz tins chopped tomatoes in juice
  • 4 small boneless fillets of salmon they can be skinless or have the skin on
  • 4 tbsp double/heavy cream
  • To serve:
  • A few baby spinach leaves chopped into strips
  • Shaved Parmesan
  • Black Pepper


  1. Fill a large pan with boiling water from the kettle, bring it back to the boil and add the fettuccine. Cook for 9-10 minutes then drain in a colander.
  2. Whilst the fettuccine is cooking, heat the oil in a large frying pan. Add the chopped pepper and garlic and cook for 1 minute whilst stirring to prevent the garlic from burning. Stir in the tomato puree and sugar, then pour in the chopped tomatoes. Bring to a gently bubble whilst stirring, then lay the salmon fillets on top (skin side down if they have the skin on). Place a lid on the pan and leave to cook for 5 minutes.
  3. After 5 minutes take the lid off the pan and gently break up the salmon (if the salmon has the skin on you should easily be able to remove it at this point). Add the cream to the pan and gently stir, then place the lid back on for another 3-4 minutes. Remove the lid and gently stir in the cooked and drained fettuccine until the pasta has been coated in the sauce.
  4. Divide between four bowls and sprinkle with spinach, parmesan and black pepper.