How to fix crawfish fettucine?

Question

Yesterday my husband and I ordered crawfish fettucine from an italian resteruant. We didnt like it at all because it was in a heavy tomato base. (They wouldnt take it back- and it was expensive, so we brought it home) My question is, is there any way for me to fix it? I thought about creating a white sauce with whipping cream and butter and mixing it in. Any suggestions? As far as I can tell the only ingrediants right now is tomato sauce with diced tomatoes and crawfish.

Answer 1

I have no idea!

Answer 2

saute up a little minced garlic and some diced onion then add your cream and a couple pats of butter, let it reduce just a bit and then add in your left overs... making more of a pink sauce.

Answer 3

First, I have no idea of the size of the portion you have, so you will have to judge the appropriate amounts for each of the ingredients to add.  So, this is what I would do:

1)  I would saute some extra vegetables in butter in a large frying pan - some green onion, green bell pepper, and a little bit of minced garlic; don't overcook, you want the veggies to be crisp with a little bit of crunch.  Add the leftover crawfish fettuccine and turn the heat down to low.

2)  Stir in a little half-in-half cream (enough to dilute the tomato based sauce, which will reduce the heaviness of the tomato sauce and also the flavour), stir in some of your favourite cheese, grated (I love cheese, so I would use a lot), and add a little bit of Cajun seasoning (if you like spicy and if the dish isn't too spicy already).

3)  Transfer the crawfish fettuccine to a casserole dish, sprinkle some grated Parmesan cheese over the top and put the casserole into a preheated 350 F degree (174 degree C) oven and bake for about 15 to 20 minutes or until bubbly - remember you just want to heat the dish through, not cook it so it shouldn't take very long.

Answer 4

what part of the tomato base don't you like? if your white sauce is light then the original sauce may still overpower it, and if you make it heavy, then you'll just end up with a heavy white sauce instead of red (unless that's ok with you). if it's just the sauce that you don't like, you can separate the pasta from the sauce and toss it with the other ingredients and some olive oil. this way, the essence of the tomatoes will still be there while not weighing down the pasta and crawfish, plus it's a fun summery twist on this dish.