Fettuccine With a Delicate Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the owners of Al Forno Restaurant, Providence, RI 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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