Fettuccine with Herbs, Fresh Tomato and Cream

Name: Fettuccine with Herbs, Fresh Tomato and Cream (Fettuccine alle Erbe e Panna Rosa)
Total time: 30 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: ½ cup heavy cream; 2 pounds fresh tomatoes, peeled, and ¼-inch diced; 1 teaspoon fresh rosemary, chopped; fettuccine made with 3 eggs or 10 ounces dried egg fettuccine; 8 to 10 fresh basil leaves, finely shredded; 2 teaspoons fresh sage, chopped; 4 tablespoons butter; Salt; ½ beef bouillon cube; Freshly ground black pepper

Fettuccine alle Erbe e Panna Rosa

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
30 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Don’t try this recipe with dried herbs. The more delicate aroma of fresh herbs is essential here. Adding beef bouillon may seem odd, but it contributes depth of flavor.

Ingredients

2 pounds fresh tomatoes, peeled, and ¼-inch diced
8 to 10 fresh basil leaves, finely shredded
1 te

Europe
Italy
Main course
Gluten-free
Pasta
Mediterranean

Method

Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat
Peel and dice the fresh tomatoes. Chop all the herbs.
Put the butter in a 12-inch