Fettuccine alle Erbe e Panna Rosa (Fettuccine with Herbed Rosé Sauce)

Hazan warns that this recipe requires the freshest, best-quality herbs and tomatoes possible. I didn't have fresh tomatoes nor all of the herbs on hand, so I decided to risk trying it with tinned tomatoes and dried herbs. It was delicious!

Fettuccine alle Erbe e Panna Rosa

Slightly adapted from the Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• 450g fettuccine
• 1/4 c. unsalted butter
• 2 tsp. finely chopped fresh basil
• 1 tsp. finely chopped fresh rosemary (or 1/2 tsp. dried rosemary)
• 1 tsp. finely chopped fresh sage (or 1/2 tsp. dried summer savoury)
• 1/2 beef bouillon cube
• 900g fresh ripe plum tomatoes, peeled, seeded, and cut into 1/4" dice (or 900g tinned diced tomatoes)
• salt and pepper
• 1/2 c. heavy (35%) cream

Directions

1. Get the water boiling for your pasta.
2. Melt the butter over medium heat.
3. Add the herbs and bouillon cube and stir until cube has completely dissolved.
4. Add the tomatoes and season to taste with salt and pepper. Cook for 5-10 minutes.
5. Increase heat to medium-high and pour in the cream.
6. Cook, stirring often, until reduced by half. Remove from heat and set aside.
7. Salt the boiling pasta water, add the fettuccine, and cook until al dente.
8. Drain pasta and toss with sauce.
9. Serve as is or sprinkled with grated Parmesan.

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Variations

Vegetarian

Ingredients

• 450g fettuccine
• 1/4 c. unsalted butter
• 2 tsp. finely chopped fresh basil
• 1 tsp. finely chopped fresh rosemary (or 1/2 tsp. dried rosemary)
• 1 tsp. finely chopped fresh sage (or 1/2 tsp. dried summer savoury)
• 1/2 vegetable bouillon cube
• 900g fresh ripe plum tomatoes, peeled, seeded, and cut into 1/4" dice (or 900g tinned diced tomatoes)
• salt and pepper
• 1/2 c. heavy (35%) cream