Fettuccine with Mafalda Sauce

• Kosher salt
• 3 cups marinara sauce (see page 108)
• 1 cup heavy cream
• 1 pound fettuccine
• 10 large fresh basil leaves, shredded
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano

1. Bring a large pot of salted water to boil for pasta.
2. Bring the marinara sauce to a simmer in a large skillet.
3. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.
4. Slip the fettuccine into the boiling water.
5. When the pasta is al dente and the sauce is ready, drop the pasta directly into the sauce.
6. Add the shredded basil, then toss to coat the pasta with the sauce.
7. Remove from heat, stir in the grated cheese, and serve immediately.

kosher salt, marinara sauce, heavy cream, fettuccine, basil

Taken from www.epicurious.com/recipes/food/views/fettuccine-with-mafalda-sauce-385284 (may not work)