Fettucine con sugo di Mafalda

IMG_20171014_200636.jpg

Adapted from Lidia’s Italy

Ingredients:

  • Kosher salt
  • 2 tomatoes, chopped
  • 1/3 cup heavy cream
  • 1/2 lb. pasta (I had farfalle)
  • 10 basil leaves, freshly shredded (I had parsley)
  • 1/2 cup Grana Padano, grated

Directions:

  1. Bring a large pot of salted water to boil for the pasta.
  2. Meanwhile… Saute 1/2 chopped red onion, 2-3 cloves of minced garlic, 1/2 minced carrot, 1/2 chopped gray zucchini in the saucepan.
  3. Bring the tomatoes to a simmer.
  4. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.
  5. Slip the pasta into boiling water. When the pasta is al dente (15 minutes) and sauce is ready, drop the pasta directly into the sauce. If some pasta water gets in there, all the better!
  6. Add the shredded basil (parsley), then toss to coat the pasta with the sauce.
  7. Remove from heat, stir in the grated cheese, and serve immediately.

I never knew this sauce had a name, but I have added cream to tomato sauce many a time for a variant on plain ol’ marinara. Not for the lactose-intolerant, of course, but adds some extra fat to a tasty vegetarian meal!

~Jessica

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.