Wednesday, February 10, 2016
Pasta Shouldn't Hurt - a Lighter take on Fettuccine
But what to do with my fettuccine noodle? How about a lighter fettuccini dish, with a simple white wine sauce and herbs. As for the wine type, do NOT use anything labeled cooking wine - if it's not fit to drink, I don't want to use it in cooking. Pinot Grigio is good if you are pairing this with fish. If you're making a vegetarian dish and pairing it with salad or side vegetables use a Sauvignon Blanc.
The sauce is very light, infused with wine, not cream, but the crushed red pepper, sage, and basil give it a nice little zip.
Fettucini in white wine sauce (serves 4-6 as main or side dish)
Start with 3/4 of a small box of pasta. (about 3/4 lb dry). While that cooks -
Saute 2 generous teaspoons of minced garlic in two Tablespoons of olive oil until softened.
Add 1/2 cup white wine, 1/4 teaspoon Jane's Krazy Salt (a lower sodium salt/herb blend, or just use table salt) and 1/2 teaspoon pepper and bring to a boil, cooking until liquid is reduced by half.
Add a pinch of crushed red pepper, a pinch of sage and 2 Tablespoons of unsalted butter, reducing heat to low and letting butter melt.
Remove from heat and whisk in 2 and 1/2 Tablespoons of lemon juice.
Toss with 1/2 cup parmagiano-reggiano cheese, some torn fresh basil and additional crushed red pepper, if desired.