Fettuccine With a Delicate Tomato Sauce

1. 1

   Bring a big pot of water to a boil (for the pasta).

2. 2

   In a large, straight-sided skillet, combine the chicken stock, tomato juice, salt, and 4 tablespoons butter; bring to a boil, decrease heat to medium, and reduce by one quarter.

3. 3

   Generously salt the pasta water and drop in the fettuccini; cook until al dente.

4. 4

   Just before draining the pasta, add the remaining butter to the tomato mixture in the skillet; swirl the butter in the pan until it is completely absorbed; taste for seasoning and add more salt, if needed.

5. 5

   Drain the pasta and add to the skillet; toss over medium heat until every strand is coated.

6. 6

   Serve immediately in heated bowls.

7. 7

   Pass the cheese at the table if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.