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From the Kitchen of Romana Raffetto









Romana Raffetto, mother of Fordham alumni Andrew and Richard Raffetto, runs the kitchen at family's past shop in Greenwich Village. Photo by Leo Sorel
From the Kitchen of Romana Raffetto

Fresh Fettucine with Butter, Peas and Sage Sauce


1 pound fresh fettucine (your favorite flavor)
¼ pound butter (one stick)
½ package petite frozen peas
5 to 6 fresh sage leaves
¼ cup water
Grated Parmigiano-Reggiano cheese
Salt and pepper

Place one-half stick of butter in a small saucepan and let it melt over a low flame with the sage leaves. Add peas and stir for one minute. Add water and cook covered over a low flame for 10 minutes. Add salt and pepper to taste and set aside.

Cook fettucine in salted boiling water for 2-3 minutes. Drain well and toss with the remaining butter; the butter, peas and sage mixture; and the cheese. Place the pasta in an overproof dish and put it in the oven (at moderate heat) for 5 minutes. Sprinkle with cheese and serve immediately.

Serves 5-6 people


Futher reading: "The First Family of Pasta" by Jim O'Grady


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