Fettuccine with Herbs, Fresh Tomato and Cream

Fettuccine alle Erbe e Panna Rosa


Preparation info

  • Difficulty


  • Serves



Appears in

The Classic Pasta Cookbook

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.


  • 2 pounds fresh tomatoes, peeled, and ¼-inch diced
  • 8 to 10 fresh basil leaves, finely shredded
  • 1 teaspoon fresh rosemary, chopped
  • 2 teaspoons fresh sage, chopped
  • 4 tablespoons butter
  • ½ beef bouillon cube
  • Salt
  • Freshly ground black pepper
  • ½ cup heavy cream
  • fettuccine made with 3 eggs or 10 ounces dried egg fettuccine


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat
  2. Peel and dice the fresh tomatoes. Chop all the herbs.
  3. Put the butter in a 12-inch skillet over medium heat. When the butter has melted add all the herbs and the bouillon cube. Cook stirring for about a minute until the bouillon cube has dissolved.
  4. Add the tomatoes, season with salt and pepper and continue cooking until they are no longer watery and begin separating from the butter. Turn the heat up to medium high and add the cream. Cook until it has reduced by about half then remove the sauce from the heat.
  5. Add about 2 tablespoons salt to the boiling pasta water, put in the fettuccine and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well, toss with the sauce and serve at once.

Also good with: