Buttermilk Pasta
Finish your fettuccine in buttermilk for this rich and tangy winter dish. Matt Taylor-Gross
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At Bros’ in Lecce, chef Floriano Pellegrino finishes lightly cooked pasta in fresh buttermilk before dousing it with slow-cooked, cinnamon-spiked tomato sauce.

Buttermilk Fettuccine with Spiced Tomato Sauce Buttermilk Fettuccine with Spiced Tomato Sauce
At Bros’ in Lecce, chef Floriano Pellegrino finishes lightly cooked pasta in fresh buttermilk before dousing it with slow-cooked, cinnamon-spiked tomato sauce.
Yield: serves 4-6
Time: 1 hour, 15 minutes

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 12 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.

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