Buttermilk Fettuccine with Spiced Tomato Sauce

Step 1

Instructions

Step 2

In a blender, coarsely purée the canned tomatoes and their juices and set aside. In a large skillet set over medium heat, add the olive oil. Once hot, add the shallot and cook, stirring, until fragrant, 1-2 minutes. Add the tomato purée, bay leaf, cinnamon stick, raisins, and mushrooms. Season with a pinch each of kosher salt and sugar, then bring to a simmer. Lower the heat to low and continue cooking until the mushrooms are softened and the sauce is thickened slightly, about 1 hour. Meanwhile, bring a large pot of salted boiling water to a boil. When the sauce is ready, add the fettuccini. Cook until the pasta is flexible and but still somewhat crunchy at the center, 5-6 minutes. Drain the pasta, rinse under cold running water and set aside. Add the buttermilk to the large pot and set over medium-high heat. Once simmering, add the partially cooked fettuccine and cook, tossing constantly with tongs, until al dente, 5-6 minutes. Drain the pasta, toss with the tomato sauce, and serve immediately.