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
Scale
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.
