Fettuccine with Rosemary

4 to 6 servings

  • 1/3 cup extra virgin olive oil, or 1/3 cup butter or margarine, cut into small pieces
  • 3 to 4 large garlic cloves, peeled and crushed
  • 3 sprigs fresh rosemary, each bout 3 inches long, stems removed and leaves finely snipped
  • 1 chicken or vegetable bouillon cube, mashed
  • 1 pound fresh or dried fettuccine
  • About 3 to 4 quarts salted boiling water
  • ½ cup freshly grated Parmesan or Romano cheese or to taste
  • Additional sprigs of fresh rosemary for garnish
  • Additional freshly grated Parmesan or Romano cheese as desired as an accompaniment

In a small heavy saucepan, heat oil or melt butter over moderate heat. Add garlic and rosemary and cook, stirring frequently, for about 4 minutes. Add the crushed bouillon cube, blending well, and cook until bouillon is completely dissolved. Remove from heat and set aside.
In a large heavy pot, cook pasta in 3 to 4 quarts salted boiling water, according to package directions until al dente, firm to the bite. Drain thoroughly and transfer to a serving bowl.
Reheat sauce and add to the pasta, pouring it through a sieve over the pasta, and tossing lightly to mix. Add grated cheese and toss again. Garnish with additional sprigs of rosemary. Serve immediately. Accompany with additional grated cheese.

Note: May omit rosemary and use fresh thyme or oregano.

Variation: Add 8 ounces sautéed sliced fresh mushrooms to cooked pasta.

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