Ribbon Pasta With Basil Cream Recipe
Ingredients
| Wine vinegar | 3 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Shallots | 2 Tablespoon, minced | |
| Whipping cream | 1 Cup (16 tbs) | |
| 1 cup regular-strength chicken broth | ||
| Basil leaves | 1/2 Cup (16 tbs), lightly packed | |
| 8 to 10 ounces fresh or 6 to 8 ounces dry ribbon pasta or fettuccine made from plain or colored pasta dough | ||
| Basil leaves | 4 | |
| Freshly grated parmesan cheese | ||
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
In a 5 to 6-quart pan, bring 3 quarts water and vinegar to boil.
Also melt butter in a 5 to 6-quart pan over medium-high heat.
Add shallots and stir until golden, about 2 minutes.
Add cream and broth.
Boil on high heat until reduced to 1 cup, about 10 minutes.
Stir in basil leaves; keep warm.
Add pasta to boiling water on high heat.
Boil gently, uncovered, until pasta is just barely tender to bite, 2 to 3 minutes for fresh, 7 to 11 minutes for dry (color fades slightly as it cooks); stir occasionally.
Drain pasta.
Quickly ladle the sauce equally onto 4 warm, rimmed dinner plates.
Quickly lift pasta ribbons (use tongs and handle gently to avoid tearing), 1 at a time, and drape them in equal mounds on each plate; or mound the fettuccine equally onto plates.
Garnish with basil leaves.
Offer cheese, salt, and pepper to add to taste.
Also melt butter in a 5 to 6-quart pan over medium-high heat.
Add shallots and stir until golden, about 2 minutes.
Add cream and broth.
Boil on high heat until reduced to 1 cup, about 10 minutes.
Stir in basil leaves; keep warm.
Add pasta to boiling water on high heat.
Boil gently, uncovered, until pasta is just barely tender to bite, 2 to 3 minutes for fresh, 7 to 11 minutes for dry (color fades slightly as it cooks); stir occasionally.
Drain pasta.
Quickly ladle the sauce equally onto 4 warm, rimmed dinner plates.
Quickly lift pasta ribbons (use tongs and handle gently to avoid tearing), 1 at a time, and drape them in equal mounds on each plate; or mound the fettuccine equally onto plates.
Garnish with basil leaves.
Offer cheese, salt, and pepper to add to taste.
Chef
