Franco Cupini shows off how he makes fettuccine alla romana

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KANSAS CITY, Mo. -- Cupini's in Westport is known for its delicious Italian food. On Monday, Oct. 12, Fanco Cupini visited FOX 4 to talk about new fall items on the menu and share a recipe for Fettuccine Alla Romana.

Fettuccine Alla Romana

Recipe Summary:
•Aglio (garlic) - Olio (Olive Oil) - Pepperoncia (Crushed Red Pepper)
•Crushed Fresh Tomato
•Pinch of salt
•Romano Cheese
•Butter optional
Serves 4 People

•1 pound fresh fettuccine - found at Cupini’s
•3 ounces olive oil
•4-5 cloves choopped garlic
•1/2 teaspoon crushed red pepper
•2 ounces chopped parsley
•4 ounces grated romano cheese
•2 ounces butter - optional
•a pinch of salt to toss in the boiling water

For the Sauce:
• In a skillet put the olive oil and heat on medium
• Add garlic and sautee until golden brown
• Add crushed red pepper and stir for a couple minutes
• Add crushed tomato and sautee for 4 minutes
• After the pasta is complete add the cooked fettuccini
• Garnish with romano cheese and parsley

For the Pasta: (Begin this at the same time you start the sauce)
• Boil 2 quarts of water in a pot, and start out by adding your pinch of salt
• When the water comes to a boil, add the fresh pasta.
• From this point it will take about 4 minutes to cook - you will know when it is done when the
pasta starts floating to the top
• Take the pasta directly from the pot with tongs and add to the sauce. (don’t be shy about
adding a little water from the pot to the sauce pan

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