Fettucini A La Tick Tock
From busmamawilliams 16 years ago
- 20 minutes to make
- Serves 45
I used to get this amazing fettucini dish at the Tick Tock Diner in Clifton, N.J. Sadly, they no longer have it on the menu but I have, over several experimental tries, come up with an almost identical version. Read more If you're vegetarian, this dish is for you! This can also be a side dish with b-b-q or grilled meat or fish. See less
Ingredients
- 3/4 pound dried fettucini pasta shopping list
- 1 whole head of garlic; roasted shopping list
- 1 can artichoke hearts (not pickled); drained shopping list
- 4 ounces sun-dried tomatoes ( either soaked dry or packed in oil); sliced in narrow strips shopping list
- 1 or 2 large portobello mushrooms; sliced medium thin & briefly sauteed in butter shopping list
- 1 can (approx. 8 ounces) pitted black olives shopping list
- 1 can ( approx. 4 ounces) roasted red pepper (not in vinegar); drained shopping list
- 1/4 cup ricotta cheese shopping list
- 1 cup light cream shopping list
- 1/4 cup grated parmesan or romano cheese shopping list
- salt to taste shopping list
- 1/4 teaspoon black pepper shopping list
- 1/2 cube of unsalted butter (if you only have salted butter, then don't salt this dish until you've tasted it once completed). shopping list
How to make it
- Have the garlic already roasted (I cut off top 1/4 of head, drizzle with a little olive oil & wrap in foil; then bake at 350 degrees for about 30 to 40 minutes; until garlic is buttery soft).
- Put fettucini in pot of boiling water, to which you add few drops of olive oil. Lower heat & simmer over medium-low until "al dente". Turn off heat but leave in water while you prepare the following: In a quite large skillet, melt the butter over low heat, stir in all the roasted garlic that you've scooped from the head, add black pepper & ricotta cheese; stir well. Add the light cream & the grated parmesan or romano cheese. Stir well & heat thoroughly but do not boil. Now, drain pasta very well & add to ingredients in the skillet, along with remaining ingredients. Toss gently but thoroughly to coat pasta well. Heat completely over low heat. If pasta doesn't seem to have enough creamy sauce then add enough whole milk, a Tablespoon at a time, until desired consistency.
- A nice green salad & maybe bread-sticks make this a complete ( and meat-free!) meal. Enjoy!
People Who Like This Dish 5
- dandelion Ashland, NE
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