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Fettuccine with Mafalda Sauce

I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant Lidia’s on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.

Recipe information

  • Yield

    serves 6

Ingredients

Kosher salt
3 cups marinara sauce (see page 108)
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
1/2 cup grated Grana Padano or Parmigiano-Reggiano

Preparation

  1. Step 1

    Bring a large pot of salted water to boil for pasta. Bring the marinara sauce to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

    Step 2

    Slip the fettuccine into the boiling water. When the pasta is al dente and the sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

Cover of the cookbook featuring the author with a table full of fresh herbs and vegetables.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
TagsPastaSauceFettuccineItalian AmericanItalianEuropeanParmesanCheeseDairyMainDinnerNut FreeVegetarianEasyQuickWeeknight Meals30 Minutes or Less5 Ingredients or FewerSimmerCookbooks
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