A delightful pasta dish combining creamy bleu cheese sauce with vibrant ingredients for a flavorful experience.
Cook the fettuccine in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat the olive oil and butter in a saucepan over medium heat until melted.
Use a non-stick saucepan to prevent the sauce from sticking.
Add the chopped onion, minced garlic, and capers to the saucepan and sauté until the onion is translucent.
Stir frequently to avoid burning the garlic.
Sprinkle the flour over the sautéed mixture and stir constantly for 1 minute to cook the flour.
Ensure the flour is evenly distributed to avoid lumps.
Gradually whisk in the half-and-half cream, stirring until the mixture thickens.
Whisk continuously to achieve a smooth consistency.
Reduce the heat to low and stir in the blue cheese until fully melted.
Add the cheese in small batches for easier melting.
Stir in the tomato paste, red pepper flakes, basil, and parsley until well combined.
Adjust the seasoning to taste at this stage.
Toss the cooked pasta with the sauce until evenly coated.
Add reserved pasta water if the sauce is too thick.
Serve the pasta hot, garnished with additional parsley if desired.
Serve immediately to enjoy the dish at its best.
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