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Fettuccine With a Delicate Tomato Sauce

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“From the owners of Al Forno Restaurant, Providence, RI”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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