Fettuccine with an anchovy wine sauce Italian recipe
I know you probably get tired of me harping on the use of fresh noodles, but there is nothing quite as wonderful as a fresh bowl of noodles with a fine sauce. I sometimes make this for lunch or as a primo for a big dinner. By the way, I recently purchased the pasta maker attachment to my KitchenAid mixer (see the discussion about making Italian sausage), and what a difference it makes over the hand cranking I have been doing over the years to get fresh pasta. You turn out “tons” of fresh pasta in a very short time.
Ingredients (6 servings):
1 pound – fresh fettuccine noodles
3 tablespoons – olive oil
2 tablespoons — butter
1 pound – fresh button mushrooms, sliced
3 cloves – garlic, minced
1 ½ cups – dry white wine (e.g., chardonnay)
1 tablespoon – anchovy paste
½ teaspoon – red pepper flakes
1 teaspoon – fresh basil
2 teaspoons – fresh oregano
Salt and pepper to taste
4 tablespoons – all purpose flour
Preparation:
Prepare the fresh fettuccine pasta and cook in salted water for about 6 minutes. When the pasta is finished, drain and then place it back in the pan you cooked it. Add the olive oil to keep the pasta from sticking until the sauce is prepared.
Fresh pasta strips
Fresh fettuccine cut from the strips.
Meanwhile, melt the butter in a large skillet over medium high heat and add the mushrooms. Sauté until the water has cooked off the mushrooms and they begin to brown, about 10 minutes. Add the garlic and cook for an additional 1 minute. Add the wine and anchovy paste and cook for about 10 minutes to thicken the sauce. Add the pepper flakes, basil, oregano, and salt and pepper to taste. Add the flour to thicken the sauce and turn heat to low to keep warm until the noodles are ready.
The wine and anchovy sauce
Pour the sauce over the noodles and mix well. Serve immediately. Enjoy!
Know where to get authentic Italian Pasta Recipe?
I once was treated to a real authentic Italian pasta from a real authentic Italian woman at her home once:) I would love to know a few secrets or where to find a great recipe. There are so many recipes online, so just wondering if I could get any advice from someone who knew true authentic Italian.
Answer
I’m italian and learned from recipes from 4 generations. cooking both southern and northern dishes. So much good food hard to know where to start. One recipie is alia olila Goes great with fresh bread and porkloin in fennal.
Ingredients: 1 lb. bow-shaped pasta 1/2 c. olive oil 4 lg. cloves garlic, slivered 2-3 fresh cherry peppers, sliced 1/2 head broccoli, blanched DIRECTIONS: Cook pasta al dente. Drain. While pasta is cooking, heat oil in skillet. Add garlic to oil and cook until almost brown, about 3 minutes. Slice peppers, remove seeds. Add to oil and garlic and cook about 3 minutes. Cut up broccoli and add to oil. Cook 3 minutes. Toss with cooked pasta. Serve with grated cheese.
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