Fettuccine With A Delicate Tomato Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.