Description
Creamy Sun-Dried Tomato Fettuccine is a quick and delicious pasta dish featuring tender fettuccine noodles tossed in a rich, creamy sauce made from sun-dried tomatoes, garlic, heavy cream, and Parmesan cheese. This flavorful and easy-to-make recipe can be prepared in just 30 minutes, making it perfect for a satisfying weeknight dinner or casual gathering.
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
Garnish and Optional
- Fresh basil leaves, for garnish
- Optional: Red pepper flakes, for a spicy kick
Instructions
- Boil Pasta: Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat to prepare for cooking the pasta.
- Cook Fettuccine: Add the fettuccine pasta to the boiling water. Cook according to package instructions (about 10-12 minutes) until al dente, stirring occasionally to prevent sticking.
- Reserve Pasta Water: Before draining the pasta, carefully reserve about 1 cup of the hot pasta cooking water to use later in the sauce.
- Drain Pasta: Drain the pasta in a colander and set aside without rinsing to retain starch, which helps the sauce adhere better.
- Heat Olive Oil: In a large skillet, heat the olive oil over medium heat for about one minute until warm but not smoking.
- Sauté Garlic: Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned to avoid bitterness.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 2-3 minutes to release their flavor into the oil.
- Add Heavy Cream: Slowly pour in the heavy cream while stirring continuously. Allow the mixture to come to a gentle simmer to thicken the sauce.
- Incorporate Parmesan Cheese: Gradually add the grated Parmesan cheese, stirring until it melts completely and creates a creamy sauce. If the sauce seems too thick, add some of the reserved pasta water to reach desired consistency.
- Season Sauce: Add Italian seasoning, salt, and pepper to taste. For a spicy kick, stir in red pepper flakes if desired.
- Toss Pasta with Sauce: Add the drained fettuccine to the skillet and toss thoroughly to coat the pasta evenly with the creamy sun-dried tomato sauce. Use more reserved pasta water if needed to loosen the sauce.
- Adjust Seasoning: Taste the pasta and sauce and adjust the salt, pepper, or seasoning as needed for balanced flavor.
- Plate the Pasta: Twirl the fettuccine onto serving plates or bowls, making sure to include plenty of the creamy sauce and sun-dried tomatoes.
- Garnish: Sprinkle fresh basil leaves over the pasta for a fresh herbal note and additional Parmesan cheese if desired.
- Serve Immediately: Serve the creamy sun-dried tomato fettuccine hot, ideally alongside a crisp green salad or crusty bread to complete the meal.
Notes
- Reserve pasta water is key to adjusting sauce consistency and helping it stick to the noodles.
- Do not overcook garlic to prevent bitterness in the sauce.
- Use freshly grated Parmesan cheese for best melting and flavor.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- For a vegan version, substitute cream and cheese with plant-based alternatives.
- This recipe works well with gluten-free pasta if needed.
