Fettuccine Alla Romana
1/4 cup plus 1 t. butter 1 medium onion, chopped 1 garlic clove, chopped 14 oz. can Italian tomatoes 4 oz. mushrooms, wiped clean and sliced 1 1/2 t. salt 1/4 t. pepper 1/4 cup dry red wine 1 t. sugar 5 cups water 1 lb. fettuccine 2 T. grated Parmesan cheese
In large deep skillet, melt 2 oz.of butter over medium heat. When foam subsides, add onion and garlic to pan and fry, stirring occasionally 5 to 7 minutes or until onion is soft and translucent but not brown. Add tomatoes with the can juice, mushrooms, 1/2 t. salt, the pepper, wine and sugar. Stir well and bring liquid to boil. Cover pan, reduce heat to low and simmer gently for 20 minutes. Meanwhile, prepare fettuccini in large pan. Bring water to boil over high heat. Add remaining salt and fettuccini. Reduce heat to medium, boil for to 7 minutes or until fettuccini is al dente or just until tender. Remove pan from heat and drain fettuccini in colander. Transfer to warmed platter and stir in remaining butter. Pour over the sauce and sprinkle with parmesan cheese. Serve at once. Serves 4 Source:My Old Recipes