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 ¹⁄₂ cups cups buttermilk
• 1 lb. fettucine

Instructions

1. In a blender, coarsely purée the canned tomatoes and their juices and set aside.
2. In a large skillet set over medium heat, add the olive oil. Once hot, add the shallot and cook, stirring, until fragrant, 1-2 minutes. Add the tomato purée, bay leaf, cinnamon stick, raisins, and mushrooms. Season with a pinch each of kosher salt and sugar, then bring to a simmer. Lower the heat to low and continue cooking until the mushrooms are softened and the sauce is thickened slightly, about 1 hour.
3. Meanwhile, bring a large pot of salted boiling water to a boil. When the sauce is ready, add the fettuccini. Cook until the pasta is flexible and but still somewhat crunchy at the center, 5-6 minutes. Drain the pasta, rinse under cold running water and set aside.
4. Add the buttermilk to the large pot and set over medium-high heat. Once simmering, add the partially cooked fettuccine and cook, tossing constantly with tongs, until al dente, 5-6 minutes. Drain the pasta, toss with the tomato sauce, and serve immediately.