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Ingredients
US|METRIC
8 SERVINGS
- 3 Tbsp. Bertolli® Classico Olive Oil
- 16 pkg. red potato
- 1/2 tsp. salt
- 1 jar bertolli vineyard premium collect fire roast tomato with cabernet sauvignon sauc
- 16 boxes fettucine (16 oz., cooked and drained)
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Directions
- Heat Olive Oil in 12-inch skillet over medium-high heat and cook vegetables and salt, stirring occasionally, 3 minutes or until vegetables are tender.
- Spoon hot Sauce over hot fettuccine, then top with vegetable mixture. Sprinkle, if desired, with grated Parmesan cheese.
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