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Jeanne’s Pasta Milano


1/4 cup extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
pinch of beef base or 1 beef bouillon cube
1 T Italian herbs
1 T grapefruit zest
juice of 1 pink grapefruit
1 pint heavy cream
1 lb. fettucine or other pasta
1/4 cup fresh parsley, chopped
freshly grated Parmigiano Reggiano cheese


Heat olive oil in a large skillet over medium-high heat. Add the onions and saute until the onions just begin to brown. Add the garlic, beef base, and Italian herbs, saute until the garlic becomes translucent, about 3 minutes. Lower the heat to low and add the zest, grapefruit juice and cream. Cook for about 10 minutes or reduced to desired thickness.

Meanwhile cook the pasta al dente. Slightly drain the pasta and toss into the skillet and mix well with the sauce. Remove to a serving platter, sprinkle with parsley and serve with Parmigiano Reggiano cheese.

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