-
1
Up to 5 hours before mealtime, bring a large pot of salted water to a boil and add the fettuccine.
-
2
Cook over medium-high heat, stirring occasionally, for 12 minutes, or until al dente.
-
3
Drain in a colander and rinse under cold water.
-
4
Place in a resealable bag and refrigerate until ready to use.
-
5
Peel the onion and cut into 1/2-inch pieces.
-
6
Peel the carrot, cut in half lengthwise, and slice 1/4 inch thick.
-
7
Remove and discard the mushroom stems and thinly slice.
-
8
Heat the oil in a medium saucepan over medium heat.
-
9
Add the onion, carrot, and mushrooms and cook, stirring occasionally, for 12 to 15 minutes, or until the mushrooms are golden and the juices have evaporated.
-
10
Season with salt and pepper and add the tomato sauce, Italian seasoning, and sugar.
-
11
Cook for 15 to 20 minutes, or until slightly thickened.
-
12
Cool to room temperature, cover, and refrigerate until ready to use.
-
13
Fifteen minutes before mealtime, place the sauce over medium heat and cook for 8 to 10 minutes, or until hot.
-
14
Bring a saucepan of water to a boil.
-
15
Add the fettuccine and cook for 1 minute, or until warm.
-
16
Place half of the pasta onto each plate and top with half of the sauce.
-
17
Sprinkle the Parmesan cheese over the pasta and serve immediately.
-
18
Fresh mushrooms should be brushed off, rinsed briefly under running water, and patted dry with a paper towel.
-
19
Never soak them in water; they are like little sponges and will absorb water and become soggy.
