I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano
To make the marinara sauce, Lidia's recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.
Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.
Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.