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Fettucine al Modenese
Nb persons: 0
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Source: Elizabeth Delapp
| Sauce | |
| 8 tablespoons | unsalted butter |
| salt to taste | |
| 6 tablespoons | frozen peas |
| 6 tablespoons | red bell peppers, green, or yellow peppers, diced (optional, I usually omit) |
| ¼ pound | mushrooms, medium-size, sliced |
| 2 cups | medium cream |
| ½ pound | plum tomatoes, peeled, diced |
| 4 ounces | prosciutto, slices a bit thicker than for antipasto, cut in ¼-inch dice |
| ½ cup | Parmesan cheese, grated, (approximate) |
| Pasta | |
| 6 quarts | water |
| 6 teaspoons | salt |
| fettucine, 5 egg batch or 1 1/4 pounds egg noodles |
Sauce Melt the butter in a large sauté pan. Add the peas, sweet peppers cut in julienne strips, and mushrooms, and sauté briefly so that the flavors are drawn out but not long enough for them to lose their distinct textures and consistency. Add the cream and continue to cook over medium heat until the sauce is reduced by about ¼.
Pasta Cook the pasta al dente in the salted water and drain thoroughly.
Add the tomatoes, prosciutto,and cooked pasta to the sauce; toss. Add the Parmesan cheese and the last of the butter and toss again. Serve immediately
Serve 6.
From Elizabeth DeLapp.
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