Fettuccine With a Delicate Tomato Sauce

• 1 12 cups homemade chicken stock
• 34 cup tomato juice, preferably organic
• 12 teaspoon sea salt
• 8 tablespoons unsalted butter, at room temperature
• 1 lb fettuccine
• freshly grated parmigiano-reggiano cheese (or Pecorino Romano)

1. Bring a big pot of water to a boil (for the pasta).
2. In a large, straight-sided skillet, combine the chicken stock, tomato juice, salt, and 4 tablespoons butter; bring to a boil, decrease heat to medium, and reduce by one quarter.
3. Generously salt the pasta water and drop in the fettuccini; cook until al dente.
4. Just before draining the pasta, add the remaining butter to the tomato mixture in the skillet; swirl the butter in the pan until it is completely absorbed; taste for seasoning and add more salt, if needed.
5. Drain the pasta and add to the skillet; toss over medium heat until every strand is coated.
6. Serve immediately in heated bowls.
7. Pass the cheese at the table if you like.

chicken, tomato juice, salt, unsalted butter, fettuccine, cheese

Taken from www.food.com/recipe/fettuccine-with-a-delicate-tomato-sauce-417630 (may not work)