Fresh Fettuccine with Tomato–Browned Butter Sauce

Fresh Fettuccine with Tomato–Browned Butter Sauce is a delectable pasta dish that combines the simplicity of fresh egg pasta with the rich and nutty flavors of a tomato-browned butter sauce. The creamy texture of homemade fettuccine perfectly complements the velvety tomato sauce, enhanced by the aromatic notes of garlic and basil. This dish offers a delightful combination of tastes and textures that is sure to impress both family and guests alike. Making your own fresh pasta might seem intimidating, but with the right technique and a few helpful tips, you’ll be creating restaurant-quality fettuccine in no time.

SERVES 4

INGREDIENTS:

• 1 (28-ounce) can whole peeled tomatoes
• 4 tablespoons unsalted butter, cut into 4 pieces
• 2 garlic cloves, minced
• ½ teaspoon sugar
• Salt and pepper
• 2 teaspoons sherry vinegar
• 1 recipe Fresh Egg Pasta, cut into fettuccine
• 3 tablespoons chopped fresh basil
• Grated Parmesan cheese

INSTRUCTIONS:

1. Process the whole peeled tomatoes and their juice in a food processor until smooth, which should take about 30 seconds. In a 12-inch skillet, melt 3 tablespoons of butter over medium-high heat, swirling occasionally, until the butter turns dark brown and releases a nutty aroma, approximately 1½ minutes. Stir in the minced garlic and cook for 10 seconds. Add the processed tomatoes, sugar, and ½ teaspoon of salt to the skillet and simmer until the sauce slightly reduces, around 8 minutes.
2. Off the heat, whisk in the remaining 1 tablespoon of butter and the sherry vinegar. Season the sauce with salt and pepper to taste, and cover it to keep it warm.
3. In a large Dutch oven, bring 4 quarts of water to a boil. Add 1 tablespoon of salt and the fresh fettuccine to the boiling water, and cook until the pasta is tender but still al dente, which takes about 2 to 3 minutes. Reserve ½ cup of the pasta cooking water, and then drain the pasta.
4. Add the cooked fettuccine and ¼ cup of pasta cooking water to the sauce in the skillet. Cook over medium heat, tossing the pasta constantly, until it is well coated and heated through. Adjust the consistency of the sauce with the remaining pasta cooking water, as needed. Stir in the chopped basil, and season the dish with salt and pepper to taste. Serve the Fresh Fettuccine with Tomato–Browned Butter Sauce with a generous sprinkling of grated Parmesan cheese.

TIPS:

• When making the fresh egg pasta, ensure the dough is rolled thin and smooth, allowing you to see your hand through the pasta when held up to the light. This indicates that the pasta has reached the right consistency and texture.
• Once the pasta dough is rolled out, dust it lightly with flour to prevent sticking during cutting. Cover the pasta sheets with a damp dish towel to keep them from drying out while you prepare the sauce.
• Achieving the perfect browned butter is essential for the sauce’s flavor. Be attentive when melting the butter in the skillet, swirling it occasionally to ensure even browning and to prevent it from burning.
• Use a good quality sherry vinegar to add depth and balance to the tomato sauce. It complements the flavors of the dish and elevates the taste profile.
• To finish the dish, toss the freshly cooked fettuccine in the sauce while it’s still hot, ensuring that the pasta absorbs all the flavors. Adjust the sauce consistency with the reserved pasta cooking water, as needed.
• Serve the Fresh Fettuccine with Tomato–Browned Butter Sauce with a generous sprinkling of grated Parmesan cheese. The cheese adds a delightful umami note that enhances the overall taste of the dish.