Categories: Italian, Main Dish, Pasta Sauce

Ingredients

• 1 1/2 cups homemade chicken stock
• 3/4 cup tomato juice, preferably organic
• 1/2 teaspoon sea salt
• 8 tablespoons unsalted butter, at room temperature
• 1 lb fettuccine
• freshly grated parmigiano-reggiano cheese (or Pecorino Romano)

Directions

1. Bring a big pot of water to a boil (for the pasta).

2. In a large, straight-sided skillet, combine the chicken stock, tomato juice, salt, and 4 tablespoons butter; bring to a boil, decrease heat to medium, and reduce by one quarter.

3. Generously salt the pasta water and drop in the fettuccini; cook until al dente.

4. Just before draining the pasta, add the remaining butter to the tomato mixture in the skillet; swirl the butter in the pan until it is completely absorbed; taste for seasoning and add more salt, if needed.

5. Drain the pasta and add to the skillet; toss over medium heat until every strand is coated.

6. Serve immediately in heated bowls.

7. Pass the cheese at the table if you like.

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