Fettuccine with Sauce Monticello


8 oz (250 g) sliced mushrooms
1 - 2 cans (15 oz, 425g each) chopped tomatoes with liquid
1 cup (250 ml) heavy cream or half-and-half
1 Tbs (15 ml) anchovy paste
Tabasco sauce to taste (optional)
Salt and freshly ground pepper to taste
1 lb (450 g) fettuccine or pasta of your choice, cooked according to package directions

Combine the mushrooms, tomatoes, cream, anchovy paste, optional Tabasco sauce, salt, and pepper in a saucepan and bring to a boil. Reduce the heat and simmer uncovered until reduced by about a third, 10 to 15 minutes. Serve over cooked fettuccine. Serves 4 to 6.

Printed with permission from the Chef at WWR

The copyright of the article Fettuccine with Sauce Monticello in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Fettuccine with Sauce Monticello in print or online must be granted by the author in writing.

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