If you’re craving a pasta dish that’s bursting with flavor and silky goodness, this Creamy Sun-Dried Tomato Fettuccine Recipe is about to become your new go-to comfort food. Picture tender strands of fettuccine enveloped in a luscious, velvety sauce made from sun-dried tomatoes, garlic, and rich Parmesan cream. The balance of savory, slightly tangy tomatoes with the smooth, indulgent sauce creates a harmony that’s both satisfying and surprisingly easy to whip up on any busy evening. Once you dive into this dish, it’s impossible not to keep coming back for more.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, bringing out the perfect harmony of flavors and textures. The combination of fresh garlic, sun-dried tomatoes, and creamy Parmesan transforms simple pasta into a luscious feast.
- 12 ounces fettuccine pasta: The wide, flat noodles hold onto the creamy sauce beautifully for the perfect bite every time.
- 1 cup sun-dried tomatoes, packed in oil, drained and chopped: These bring a rich, tangy depth and vibrant color that make the dish unforgettable.
- 3 tablespoons olive oil: Adds a fruity, smooth base for sautéing garlic and tomatoes without overpowering the flavors.
- 4 cloves garlic, minced: Fresh garlic infuses the sauce with a fragrant, savory punch that complements the tomatoes perfectly.
- 1 cup heavy cream: Creates that luxurious, creamy texture that coats every strand of pasta.
- 1 cup grated Parmesan cheese: Provides a salty, nutty richness that elevates the sauce to restaurant-quality territory.
- 1 teaspoon Italian seasoning: A perfect blend of herbs that adds subtle aromatic complexity.
- Salt and pepper, to taste: Essential for balancing and enhancing all the flavors in the sauce.
- Fresh basil leaves, for garnish: Bright, fresh basil adds a pop of color and herbaceous freshness to finish.
- Optional: Red pepper flakes: A pinch gives the sauce a delightful warming heat for those who love a little spice.
How to Make Creamy Sun-Dried Tomato Fettuccine Recipe
Step 1: Cook the Fettuccine
Start by bringing a large pot of salted water to a rolling boil. This step is crucial because the salt seasons the pasta while it cooks, layering flavor from the beginning. Add the fettuccine and cook until it’s perfectly al dente, usually about 10 to 12 minutes—tender but with a slight bite. Remember to stir occasionally to keep the noodles from sticking together.
Step 2: Reserve Pasta Water and Drain
Before draining the pasta, scoop out a cup of the starchy cooking water and set it aside. This magical liquid is your secret weapon for thinning the sauce if it gets too thick later on. Drain your fettuccine but skip rinsing; the starch on the noodles helps the sauce cling even better.
Step 3: Sauté Garlic and Sun-Dried Tomatoes
In a large skillet, warm the olive oil over medium heat. Toss in the minced garlic and gently sauté it until it becomes fragrant and slightly golden. Avoid browning too much as burnt garlic can turn bitter. Next, stir in the chopped sun-dried tomatoes, cooking them just long enough to release their rich, tangy essence into the oil.
Step 4: Create the Creamy Sauce
Lower the heat slightly and slowly pour in the heavy cream, stirring constantly so it blends smoothly with the garlic and tomato base. Bring the mixture to a gentle simmer, then sprinkle in the grated Parmesan cheese. Stir continuously until the cheese melts fully and the sauce turns wonderfully creamy. If the sauce feels too thick, add reserved pasta water a little at a time until you reach that perfect silky consistency.
Step 5: Season and Combine
Enhance your sauce with Italian seasoning, salt, and freshly ground pepper, tasting as you go to get the seasoning just right. For those who enjoy a bit of heat, this is the moment to add red pepper flakes in small amounts. Finally, toss your cooked fettuccine directly into the skillet, coating each strand thoroughly with the sauce. Give it a final toss to marry all the flavors perfectly.
Step 6: Plate and Garnish
Serve the pasta immediately, twirling the fettuccine into generous portions on individual plates or bowls. Top with fresh basil leaves and if you like, a little extra Parmesan to boost that cheesy goodness. This plate is a masterpiece of creamy, tangy, and aromatic deliciousness—ready to impress anyone who sits down to enjoy it.
How to Serve Creamy Sun-Dried Tomato Fettuccine Recipe
Garnishes
Fresh basil is the classic choice, its bright, slightly peppery flavor cutting through the richness of the cream sauce beautifully. A sprinkle of extra Parmesan cheese adds both visual appeal and another layer of cheesy indulgence. For a touch of freshness, a little cracked black pepper on top also works wonders.
Side Dishes
This creamy fettuccine pairs perfectly with a crisp green salad dressed lightly with lemon vinaigrette to contrast the rich sauce. Alternatively, some warm, crusty garlic bread is ideal for sopping up every last drop of the luscious sauce. Roasted or steamed vegetables like asparagus or broccoli can also add texture and nutritional balance to the meal.
Creative Ways to Present
For a dinner party or special occasion, serve the pasta in wide, shallow bowls with basil leaves arranged artfully on top. Drizzle a little extra virgin olive oil or a balsamic reduction around the plate’s edge for a gourmet finishing touch that makes the dish feel truly special. You can even sprinkle some toasted pine nuts for a nutty crunch that surprises the palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—though it’s unlikely—transfer them to an airtight container and refrigerate. The sauce holds up well for up to 3 days. Before storing, try to keep the pasta and sauce combined for easier reheating and to preserve flavor.
Freezing
While fresh is always best with creamy sauces, you can freeze this Creamy Sun-Dried Tomato Fettuccine Recipe if needed. Place cooled pasta and sauce together in a freezer-safe container, leaving space for expansion. Freeze for up to a month. Be aware that the texture might change slightly upon thawing, but a quick reheat with careful stirring helps bring it back to life.
Reheating
Reheat leftover pasta gently on the stove over low heat, adding a splash of milk or reserved pasta water to loosen the sauce if it’s thickened too much. Stir frequently to prevent sticking. Avoid microwaving straight from the fridge without loosening the sauce beforehand, as this can cause uneven reheating.
FAQs
Can I use dried sun-dried tomatoes instead of the ones packed in oil?
Yes, you can, but make sure to rehydrate dried sun-dried tomatoes by soaking them in warm water for about 20 minutes. Drain and chop before adding to the recipe. Tomatoes packed in oil generally add extra richness to the dish, so you might want to add a bit more olive oil if you use dried.
Is there a substitute for heavy cream in this recipe?
If you want a lighter version, you can use half-and-half or a blend of milk and cream cheese to mimic the creaminess. Keep in mind that the sauce might not be quite as rich and silky, but it will still taste delicious.
Can I make this recipe gluten-free?
Absolutely! Simply substitute the regular fettuccine with your favorite gluten-free pasta. Be sure to cook it according to the package instructions, as gluten-free pasta sometimes requires different boiling times.
How spicy is the dish if I add red pepper flakes?
Adding red pepper flakes gives just a gentle warmth, not overwhelming heat. You can adjust the quantity to your taste, starting with a small pinch and increasing if you want a bolder kick. The creamy sauce helps balance the spice beautifully.
Can I add protein to this Creamy Sun-Dried Tomato Fettuccine Recipe?
Yes, grilled chicken, sautéed shrimp, or even crispy pancetta make wonderful additions that complement the creamy, tangy sauce. Add cooked proteins towards the end of cooking to keep everything perfectly tender and flavorful.
Final Thoughts
There’s something incredibly satisfying about a dish that feels indulgent but comes together in just 30 minutes, and this Creamy Sun-Dried Tomato Fettuccine Recipe checks all those boxes. It’s perfect for kicking back on a weeknight or impressing friends without tons of fuss. Give it a try—you might just find your new weeknight favorite pasta that brings both comfort and excitement to the table every time.
Print
Creamy Sun-Dried Tomato Fettuccine Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Sun-Dried Tomato Fettuccine is a rich, flavorful pasta dish combining al dente fettuccine with a luscious sauce made from sun-dried tomatoes, garlic, heavy cream, and Parmesan cheese. This easy-to-make recipe delivers a taste of Italian comfort in just 30 minutes, perfect for a cozy dinner or a special occasion.
Ingredients
Pasta
- 12 ounces fettuccine pasta
Sauce
- 1 cup sun-dried tomatoes, packed in oil, drained and chopped
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Optional: Red pepper flakes, for a spicy kick
Garnish
- Fresh basil leaves, for garnish
Instructions
- Boil the pasta: Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil over high heat to prepare for cooking the fettuccine.
- Cook the fettuccine: Add the fettuccine pasta to the boiling water and cook according to package instructions, typically 10-12 minutes, until al dente. Stir occasionally to prevent sticking.
- Reserve pasta water: Before draining, scoop out about 1 cup of the cooking water and set it aside; it will help adjust the sauce consistency later.
- Drain pasta: Drain the pasta in a colander without rinsing it to preserve the starch that helps the sauce cling.
- Heat olive oil: In a large skillet, warm the olive oil over medium heat for about a minute to prepare for sautéing the garlic and sun-dried tomatoes.
- Sauté garlic: Add the minced garlic to the skillet and cook for 1-2 minutes, stirring frequently, until fragrant but not browned or burnt.
- Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 2-3 minutes, allowing their flavor to infuse the oil and garlic.
- Add heavy cream: Slowly pour in the heavy cream while stirring continuously until the mixture begins to simmer gently.
- Incorporate Parmesan cheese: Gradually add the grated Parmesan cheese, stirring constantly until the cheese melts fully and the sauce turns creamy. Use some reserved pasta water to adjust sauce thickness if needed.
- Season the sauce: Stir in Italian seasoning, salt, and pepper to taste. Add red pepper flakes if you desire a spicy kick.
- Toss pasta in sauce: Add the drained fettuccine to the skillet and toss thoroughly to coat every strand evenly with the creamy tomato sauce. Use more reserved pasta water to loosen the sauce if required.
- Adjust flavors: Taste the pasta and sauce, making any necessary adjustments with additional seasoning to suit your preference.
- Plate the fettuccine: Twirl portions of the fettuccine onto plates or bowls, ensuring some sun-dried tomatoes and sauce are included for balanced flavor and texture.
- Garnish and serve: Sprinkle fresh basil leaves over the top, and optionally extra Parmesan cheese. Serve immediately, accompanied by a side salad or crusty bread for a complete meal.
Notes
- Reserve some pasta cooking water to help thin the sauce if it becomes too thick.
- Do not rinse the pasta after draining; the starchiness helps the sauce adhere better.
- Use sun-dried tomatoes packed in oil for the richest flavor; drain but do not rinse them.
- Adjust red pepper flakes according to your spice preference or omit for a milder dish.
- Fresh basil adds brightness and a lovely fresh contrast to the creamy sauce.
