Creamy Sun-Dried Tomato Fettuccine Recipe

If you love indulging in rich, comforting pasta dishes that burst with flavor, you’re going to adore this Creamy Sun-Dried Tomato Fettuccine Recipe. Combining al dente fettuccine with a luscious creamy sauce studded with tangy, aromatic sun-dried tomatoes, this dish strikes the perfect balance between luxurious and approachable. It’s an absolute joy to make and even more satisfying to eat, whether you’re feeding family, impressing friends, or simply treating yourself to a dinner that feels special but comes together in under 30 minutes.

Ingredients You’ll Need

To create this delightful Creamy Sun-Dried Tomato Fettuccine Recipe, you only need a handful of simple but essential ingredients that together build layers of flavor, creamy texture, and vibrant color. Each component brings something special: pasta for comfort, sun-dried tomatoes for zing, and Parmesan to add that irresistible cheesy depth.

• 12 ounces fettuccine pasta: The wide noodles are perfect for holding the creamy sauce on every forkful.
• 1 cup sun-dried tomatoes, packed in oil, drained and chopped: Adds a tangy, slightly sweet punch that makes the dish unforgettable.
• 3 tablespoons olive oil: For sautéing garlic and sun-dried tomatoes, contributing fragrant richness.
• 4 cloves garlic, minced: Brings a warm, savory aroma that infuses the whole sauce.
• 1 cup heavy cream: The base of the luscious sauce, giving it a smooth, velvety texture.
• 1 cup grated Parmesan cheese: Adds salty, nutty flavor and helps thicken the sauce beautifully.
• 1 teaspoon Italian seasoning: A blend of herbs that introduces a classic Mediterranean flair.
• Salt and pepper, to taste: Essential for balancing and enhancing all the flavors.
• Fresh basil leaves, for garnish: Adds a fresh, herbaceous note and vibrant color.
• Optional: Red pepper flakes, for a spicy kick: Perfect if you like your pasta with a little heat.

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. Adding salt to the water is key because it seasons the pasta from within and enhances the overall dish. Once boiling, add your fettuccine noodles and cook according to the package instructions, usually about 10 to 12 minutes, until they’re perfectly al dente—tender but still with a slight bite. Remember to stir occasionally to prevent sticking.

Step 2: Reserve Pasta Water and Drain

Before you drain your noodles, scoop out about one cup of the starchy cooking water and set it aside. This magical liquid will help you adjust your sauce’s texture later. Then, drain the pasta thoroughly but don’t rinse it; you want to keep the surface slightly sticky so the sauce clings beautifully.

Step 3: Sauté Garlic and Sun-Dried Tomatoes

Heat olive oil in a large skillet over medium heat for about a minute to warm it up gently. Add your minced garlic and sauté just until the garlic becomes fragrant, about 1 to 2 minutes. Be cautious not to let the garlic brown, as you want it mellow and sweet. Next, stir in the chopped sun-dried tomatoes and cook for another 2 to 3 minutes. This step lets the tomatoes release their deep, tangy flavor into the oil, creating the dish’s signature taste.

Step 4: Create the Creamy Sauce

Pour the heavy cream slowly into the skillet, stirring continuously to blend it with the tomato and garlic mixture. Let it reach a gentle simmer so the flavors meld together. Then, gradually add the grated Parmesan cheese while stirring until the cheese melts completely and the sauce thickens into a smooth, creamy consistency. If the sauce looks too thick, incorporate some of the reserved pasta water a little at a time until you achieve your desired texture.

Step 5: Season and Combine with Pasta

Add Italian seasoning, as well as salt and pepper to taste. For an extra layer of flavor and a hint of heat, sprinkle in some red pepper flakes if you enjoy a spicy touch. Toss your drained fettuccine gently into the sauce, making sure every noodle is richly coated. Use a bit more reserved pasta water if needed to help the sauce adhere and create that irresistible silky finish.

Step 6: Plate and Garnish

Twirl the creamy fettuccine onto plates or shallow bowls, ensuring the sun-dried tomatoes are evenly distributed. To finish, sprinkle with fresh basil leaves and, if you like, a little extra Parmesan cheese for that last salty pop. Serve immediately to enjoy the sauce’s full creaminess and warmth.

How to Serve Creamy Sun-Dried Tomato Fettuccine Recipe

Garnishes

Fresh basil leaves add the perfect herbaceous fragrance and hint of color that complement the rich sauce wonderfully; a sprinkle of extra Parmesan cheese will enhance the cheesy depth. For those who love a bit of texture, toasted pine nuts can be a delightful, crunchy addition.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed lightly with vinaigrette to cut through the creaminess. Crusty artisan bread or garlic bread is ideal for sopping up every last drop of that incredible sauce. Roasted vegetables like asparagus or zucchini can add a fresh, seasonal touch to complete your meal.

Creative Ways to Present

For a fun and elegant twist, serve the fettuccine in individual shallow bowls garnished with a basil sprig and a lemon wedge on the side for a fresh burst of acidity. Alternatively, nest the noodles into small ramekins, bake briefly with extra cheese on top until golden, and serve as bubbly little pasta gratins for a cozy dinner party feel.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Creamy Sun-Dried Tomato Fettuccine Recipe, store them in an airtight container in the refrigerator for up to three days. The sauce will thicken as it cools, so keep that reserved pasta water handy to loosen it up when reheating.

Freezing

While pasta with cream-based sauces generally freezes less well, you can freeze this dish if needed by packaging it tightly in a freezer-safe container without the fresh basil garnish. Freeze for up to two months. When ready to eat, thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers in a skillet over low to medium heat, adding a splash of water or cream to revive the sauce’s smooth texture. Stir frequently until warmed through to avoid scorching. Avoid the microwave if you want to preserve texture and flavor best, but if short on time, microwave in short bursts, stirring in between.

FAQs

Can I use dried sun-dried tomatoes instead of ones packed in oil?

Yes, but you’ll want to rehydrate dried sun-dried tomatoes in warm water for about 20 minutes before chopping and using. The oil-packed varieties offer more moisture and flavor, which helps make the sauce extra rich.

Is there a substitute for heavy cream in this recipe?

You can try half-and-half or whole milk mixed with a bit of flour or cornstarch to thicken, but heavy cream delivers the best creamy texture and richness that defines this recipe.

Can I make this recipe vegan or dairy-free?

Absolutely! Use plant-based cream alternatives and vegan Parmesan cheese substitutes. Olive oil-packed sun-dried tomatoes and your favorite pasta will keep it vegan-friendly and delicious.

How spicy is the dish if I add red pepper flakes?

Adding red pepper flakes gives a gentle kick rather than overwhelming heat. You can always adjust the amount to suit your taste, starting small and adding more if desired.

What type of pasta works best with this sauce?

Fettuccine is ideal because its broad, flat shape holds onto the creamy sauce well, but you could also use linguine or pappardelle if you prefer wide noodles.

Final Thoughts

There’s something incredibly satisfying about making a Creamy Sun-Dried Tomato Fettuccine Recipe that feels both indulgent and straightforward, perfect for a weeknight dinner or a special occasion. Once you taste the harmony of creamy sauce, tangy tomatoes, and fresh herbs, you’ll understand why this dish has a special place in my heart—and in your kitchen, too. Give it a try; I promise it will become one of your go-to pasta favorites in no time!

Creamy Sun-Dried Tomato Fettuccine Recipe

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4.3 from 53 reviews

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Creamy Sun-Dried Tomato Fettuccine is a rich and indulgent 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 brings vibrant flavors and creamy textures together in just 30 minutes, making it a perfect weeknight dinner or a special meal to impress guests.

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Ingredients

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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

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Instructions

1. Boil the Pasta: Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat.
2. Cook the Fettuccine: Add the fettuccine pasta to the boiling water and cook according to package instructions, about 10-12 minutes, until al dente. Stir occasionally to prevent sticking.
3. Reserve Pasta Water: Before draining, scoop out about 1 cup of the starchy pasta cooking water and set aside for the sauce.
4. Drain the Pasta: Drain the pasta in a colander and set aside without rinsing to keep the starch for better sauce adhesion.
5. Heat Olive Oil: In a large skillet, warm olive oil over medium heat for about a minute until shimmering.
6. Sauté Garlic: Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it as it can turn bitter.
7. Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes, allowing their flavor to infuse the oil and garlic.
8. Incorporate Heavy Cream: Slowly pour in the heavy cream while stirring continuously to ensure a smooth mixture. Let it come to a gentle simmer.
9. Melt in Parmesan Cheese: Gradually add the grated Parmesan cheese, stirring until the sauce becomes creamy and all cheese has melted smoothly. Add reserved pasta water a little at a time if the sauce needs thinning.
10. Season the Sauce: Add Italian seasoning, salt, and pepper to taste. For a spicy kick, optionally sprinkle in some red pepper flakes.
11. Toss Pasta with Sauce: Add the drained fettuccine to the skillet and toss well to coat every strand with the creamy sun-dried tomato sauce. Add more reserved pasta water if the sauce is too thick.
12. Adjust Seasoning: Taste the pasta and adjust seasoning as needed to balance flavors.
13. Plate the Fettuccine: Twirl portions of pasta onto plates or shallow bowls, making sure each serving has ample sauce and sun-dried tomatoes.
14. Garnish: Sprinkle fresh basil leaves and additional Parmesan cheese over the top for a fresh, aromatic finish.
15. Serve Immediately: Serve the creamy sun-dried tomato fettuccine hot, accompanied by a crisp side salad or crusty bread for a complete meal.

Notes

• Reserve pasta water to adjust sauce consistency perfectly.
• Don’t burn the garlic to keep the flavor delicate and sweet.
• Use sun-dried tomatoes packed in oil for maximum flavor and moist texture.
• For extra richness, add a little butter in the sauce at the end if desired.
• To make it spicier, increase red pepper flakes gradually according to taste.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stovetop adding a splash of cream or pasta water to loosen the sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian