Fettuccine With a Delicate Tomato Sauce

(from saymyname’s recipe box)

Source: Al Forno Restaurant, Providence, RI

Serves 6 people

Categories: Italian, Main Dish, Pasta Sauce

Ingredients

  • 1 1/2 cups homemade chicken stock
  • 3/4 cup tomato juice, preferably organic
  • 1/2 teaspoon sea salt
  • 8 tablespoons unsalted butter, at room temperature
  • 1 lb fettuccine
  • freshly grated parmigiano-reggiano cheese (or Pecorino Romano)

Directions

  1. Bring a big pot of water to a boil (for the pasta).

  2. In a large, straight-sided skillet, combine the chicken stock, tomato juice, salt, and 4 tablespoons butter; bring to a boil, decrease heat to medium, and reduce by one quarter.

  3. Generously salt the pasta water and drop in the fettuccini; cook until al dente.

  4. Just before draining the pasta, add the remaining butter to the tomato mixture in the skillet; swirl the butter in the pan until it is completely absorbed; taste for seasoning and add more salt, if needed.

  5. Drain the pasta and add to the skillet; toss over medium heat until every strand is coated.

  6. Serve immediately in heated bowls.

  7. Pass the cheese at the table if you like.

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