Fettuccine with Cream and Tomato Sauce
My Dad makes this delicious pasta dish some time between Christmas and New Year every year. Over the years my Dad has modified it quite a bit as a concession to the heart, because he wants it to make your heart happy, your stomach happy and in turn that makes for a happy Dad. Also, who uses 5 eggs in pasta anymore or 3 sticks of butter or whole cream? It’s a wonderful holiday tradition and it wouldn’t be a holiday visit without this scrumptious meal.
This is the original recipe with the modifications [noted].
1 pound sifted flour
5 eggs [2-3 eggs]
1 teaspoon oil
pinch of salt
Or substitute a similar dry egg pasta.
1 1/2 cups butter [1/2 cup or 1 stick]
6 ounce peeled tomatoes, drained [if whole, broken up or canned diced tomatoes]
Salt and pepper
2 ounces green peas, boiled [1/2 cup]
2 ounces sweet pepper, roasted, peeled, cut in strips [from a jar work just as well]
1/4 pound prosciutto (fat and lean), chopped
1/2 cup cream [half and half rather than whole cream]
1 cup of grated Parmesan [or combination of asiago, romano, parmesan]
Heap 1 pound of sifted flour on a suitable work surface. Whip 2-3 eggs with a few drops of oil and a teaspoon of salt. Pour the mixture into a well, scooped out of the mound of sifted flour. Kneading manually, bring the flour to the center and continue until the dough reaches a fairly consistent texture. [Add small amounts of warm water as the dough gets dry during the kneading process, this makes up for the extra 2 eggs that we left out.] Dampen a white kitchen towel with warm water , wrap the dough in it and allow to rest for 30 minutes. Roll and cut the dough into 1/2 inch wide strips. [This can be done ahead of time. We use a pasta maker which makes this a fairly efficient process.]
Melt half the butter in a pan, add the tomatoes seasoned with a little salt and pepper, and simmer for 8 minutes. Add the peas, the sweet pepper strips, and the ham, and cook together for two minutes; remove from heat and keep warm.
Putting it all together
Cook the pasta in lightly salted boiling water, drain when al dente and transfer to a warmed serving dish. Then, in layers, pour over the cream, half the Parmesan, the remaining butter in softened lumps, and, finally, the tomato sauce. Allow to stand a few moments, mix, and serve on warmed plates; pass the remaining Parmesan at the table.
Copyright © 1972, Luigi Carnacina Presents: Italian Home Cooking