Fettuccini Alfredo
Fettuccini Alfredo
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Hoover, Darrin
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Pullen, Grace
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Pink Fettuccine Alfredo
Gourmet Archives

5 tablespoons unsalted butter
2 garlic cloves, crushed
2 cups small broccoli florets
2 cups heavy cream
1 cup drained canned tomatoes, crushed
1 pound fettuccine
1/2 cup freshly grated Pecorino cheese

In a large skillet heat butter over moderately high heat until foam subsides;
in it sauté garlic and broccoli, stirring, for 2 minutes. With a slotted spoon, transfer mixture to plate. Add the cream to the skillet and simmer it, stir-
ring, 3 to 5 minutes or until thickened slightly. Stir in the tomatoes and
broccoli mixture and cook the sauce, stirring, 2 minutes. Add salt and
pepper to taste.
While the sauce is cooking, in a kettle of boiling, salted water, cook the
fettuccine al dente and drain it well.
In a large bowl, toss the fettuccine with one-third of the sauce until it is coated well. Spoon the remaining sauce over pasta mixture and sprinkle Pecorino cheese on top. Serves 4.

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