Buttermilk Fettuccine with Spiced Tomato Sauce | Saveur
At Bros’ in Lecce, chef Floriano Pellegrino finishes lightly cooked pasta in fresh buttermilk before dousing it with slow-cooked, cinnamon-spiked tomato sauce.
Ingredients
- 1 28-oz can whole peeled tomatoes
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. minced shallot
- 1 whole bay leaf
- 1 whole cinnamon stick
- 2 tsp. chopped raisins
- 1 cup finely chopped white mushrooms
- Kosher salt
- pinches sugar
- 2 <sup>1</sup>⁄<sub>2</sub> cups cups buttermilk
- 1 lb. fettucine
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