{"id":2536,"date":"2009-02-08T14:10:09","date_gmt":"2009-02-08T18:10:09","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=2536"},"modified":"2009-02-08T14:10:09","modified_gmt":"2009-02-08T18:10:09","slug":"fettucini-with-creamy-potato-sauce%e3%82%b8%e3%83%a3%e3%82%ac%e3%82%a4%e3%83%a2%e5%85%a5%e3%82%8a%e3%82%af%e3%83%aa%e3%83%bc%e3%83%9f%e3%83%bc%e3%82%bd%e3%83%bc%e3%82%b9%e3%81%ae%e3%83%91%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=2536&lang=en","title":{"rendered":"Fettucini with Creamy Potato Sauce
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Fettucini with Creamy Potato and Tomato Sauce<\/strong>
\nLunch February 6, 2009<\/em><\/p>\n

I used to cook pasta a lot when I was a student. Pasta was always an easy quick meal, but I wanted something different once in a while. When I was somewhat tired from the regular pasta dish, I would cook pasta and potato together in the same pot. When fully cooked, the potato became creamy and gave a nice texture. This was still a quick and cheap meal, but also very satisfying at the end of a long day. I would then just add bacon and store-bought tomato sauce. This time, I added sliced ham, sun dried tomato paste and heavy cream and spiced it up with crushed red pepper. By adding heavy cream, it was a little milder and even creamier than the other version. Very satisfying. <\/p>\n

Fettucini with Creamy Potato and Tomato Sauce: fettucini, potato, ham, sundried tomato paste, heavy cream, crushed red pepper, salt, pepper, parsley<\/p>\n

Please help us promote our blog by clicking on the following button. That helps our ranking on the site (but does not provide us any financial gain). Thank you.<\/p>\n

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Fettucini with Creamy Potato and Tomato Sauce Lunch February 6, 2009 I used to cook pasta a lot when I was a student. Pasta was always an easy quick meal, but I wanted something different once in a while. When I was somewhat tired from the regular pasta dish, I would cook pasta and potato […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-2536","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2536"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2536\/revisions"}],"predecessor-version":[{"id":2598,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2536\/revisions\/2598"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}