Fresh Pasta and Tomato Alfredo Sauce
There’s nothing more comforting than a big bowl of creamy, cheesy pasta. Restaurants serving the Trini favourite fettuccine Alfredo have now reopened but it’s still safer to eat at home. So luckily for you, this recipe tastes exactly like your favorite restaurant-style pasta Alfredo — except we added a few more ingredients, so it’s bursting with savory sun-dried tomato and herb flavor. Because of the tomato, this tomato Alfredo sauce turns slightly pink, which is different to the traditional white Alfredo sauce we’re used to. Best part is you don’t have to leave your house to enjoy it.
If you haven’t had fresh handmade pasta before, you’re missing out. It tastes way better than the dried pasta from the store. Not only is it very easy to make, but it only requires 4 simple ingredients that you probably already have available in your kitchen. Homemade pasta also cooks much quicker than the one from the box — about three to four minutes in salted boiling water.
For the pasta dough
- 2 cups all-purpose flour
- 2 large eggs plus 6 large yolks
- 2 tablespoons olive oil
- 1 tablespoon salt
For the Tomato Alfredo Sauce
- 3 tablespoons unsalted Anchor butter
- 2 tablespoons bacon, diced (optional)
- 1 small onion, diced fine
- 1 bay leaf
- Pinch red pepper flakes
- 3 medium garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons sun-dried tomatoes, rinsed, dried and chopped
- 2 cups tomatoes, diced finely
- ¼ cup white wine, vegetable stock OR water
- 1 pound fresh pasta (see above)
- ½ cup Anchor Heavy Cream
- 1/2 cup grated Anchor cheddar cheese
- ¼ cup chopped fresh basil leaves
- Extra Anchor Cheddar Cheese for serving
- To Make the Dough: Combine flour, eggs and yolks, and oil in food processor. Pulse until the mixture forms a round dough that feels soft and is barely tacky to touch, about 45 seconds. If dough sticks to fingers, add up to 1/4 cup flour, 1 tablespoon at a time, until barely tacky. If dough doesn’t come together add up to 1 tablespoon water, 1 teaspoon at a time, until it just comes together; process 30 seconds longer.
- Alternately, you can use the table method for making your pasta dough. Place the flour in a mound of your table surface. Place a hole in the center to create a crater. Place the whole eggs, yolks and oil in the center of the crater and start whisking in a circular motion using a fork. As you whisk the ingredients together, slowly pull bits of flour from the side. Be careful not to break your crater. Do this until all the moisture is absorbed and then start kneading the dough as below.
- Turn dough ball onto dry surface and knead until smooth, 1 to 2 minutes. Shape dough into 6-inch-long cylinder. Wrap with plastic wrap and set aside at room temperature to rest for at least 1 hour and up to 4 hours.
- In the meantime, prep the pasta sauce: Melt butter in medium saucepan over medium heat. Add bacon (if using), onion, bay leaf, pepper flakes, and 1/4 teaspoon salt. Cook stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes.
- Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes.
- Add wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
- Add tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened, about 25 to 30 minutes.
- While that’s working roll out pasta dough: Cut dough into 6 equal as you can get them pieces. Working with 1 piece of dough (rewrap remaining dough so that it doesn’t dry out).
- Dust both sides with flour, place on clean work surface, and press into about a 3-inch square. Using heavy rolling pin, roll into about a 6-inch square. Dust both sides of dough lightly with flour. Roll dough thinly. Add small bits of dusting flour as you go to prevent dough sticking. Once done, You should be able to easily see outline of your fingers through dough.
- Transfer pasta sheet to sheet tray dusted with a little flour and let stand, uncovered, until firm around edges, about 15 minutes;
- Starting with short end, gently fold pasta sheet at 2-inch intervals until sheet has been folded into flat, rectangular roll. With sharp chef’s knife, slice crosswise into about 1/3 of an inch wide. This is for Tagliatelle. I also like Pappardelle which is about 3/4-1 inch wide.
- Use fingers to unfurl pasta and transfer to baking sheet. Repeat folding and cutting remaining sheets of dough. Cook noodles within 1 hour or you can freeze at this point.
- Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
- Remove bay leaf from sauce and discard. Stir cream and cheddar. Season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil and serve with cheddar on top!