Reprinted from Downtime: Deliciousness at Homeby arrangement with Pam Krauss Books, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Nadine Levy Redzepi. ||| We jokingly gave this pasta its name because it’s what René made for me on our first date. It’s a bit more sophisticated than my everyday tomato sauce—the tomatoes are peeled, for example, although in reality this is not as much extra work as you’d think. That little refinement makes a big difference though. The beurre blanc sauce is silky smooth and downright seductive, so I guess it truly does earn its name. For a simple sauce like this, I like the flavor of dry vermouth, and always have a bottle in the pantry. Unlike white wine, it can stay on the shelf almost indefinitely, so when you need only a small amount, as here, you don’t need to open up a whole bottle.