This pasta dish derives its richness from the addition of buttermilk and its warmth from cinnamon bark. Quick and delicious for lunch or dinner, this recipe serves 4 to 6.
Ingredients
- 1 28-oz can whole peeled tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoons shallot, minced
- 1 whole bay leaf
- 1 whole cinnamon stick
- 2 teaspoon raisins, chopped
- 1 cup white mushrooms, finely chopped
- Sea salt
- A pinch of sugar
- 21⁄2cups cups buttermilk
- 1 lb. fettuccine
Method
- Blend the tomatoes until coarsely puréed.
- Sautee the shallot in the olive oil for 2 minutes.
- Add the tomato purée, bay leaf, cinnamon stick, raisins, and mushrooms. Season with a pinch each of salt and sugar, then bring to a simmer. Reduce heat to low and continue cooking until the mushrooms are soft and the sauce is slightly thickened (approx. 1 hour).
- Cook the fettuccini for 5 to 6 minutes until still slightly crunchy. Drain and rinse in cold water.
- Add the buttermilk to a large pot and set over medium-high heat. When simmering, add the fettuccine and cook, tossing constantly with tongs, until al dente (5-6 minutes). Drain the pasta, toss with the tomato sauce, and serve immediately.
