Fettuccine with Herbs, Fresh Tomato and Cream from The Classic Pasta Cookbook by Giuliano Hazan
Don’t try this recipe with dried herbs. The more delicate aroma of fresh herbs is essential here. Adding beef bouillon may seem odd, but it contributes depth of flavor.
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Ingredients
- 2 pounds fresh tomatoes, peeled, and ¼-inch diced
- ½ beef bouillon cube
- Freshly ground black pepper
- Salt
- ½ cup heavy cream
- 4 tablespoons butter
- 8 to 10 fresh basil leaves, finely shredded
- 1 teaspoon fresh rosemary, chopped
- fettuccine made with 3 eggs or 10 ounces dried egg fettuccine
- 2 teaspoons fresh sage, chopped
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