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.
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 to a rolling boil over high heat.
- 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.
- Reserve Pasta Water: Before draining, scoop out about 1 cup of the starchy pasta cooking water and set aside for the sauce.
- Drain the Pasta: Drain the pasta in a colander and set aside without rinsing to keep the starch for better sauce adhesion.
- Heat Olive Oil: In a large skillet, warm olive oil over medium heat for about a minute until shimmering.
- 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.
- 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.
- Incorporate Heavy Cream: Slowly pour in the heavy cream while stirring continuously to ensure a smooth mixture. Let it come to a gentle simmer.
- 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.
- Season the Sauce: Add Italian seasoning, salt, and pepper to taste. For a spicy kick, optionally sprinkle in some red pepper flakes.
- 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.
- Adjust Seasoning: Taste the pasta and adjust seasoning as needed to balance flavors.
- Plate the Fettuccine: Twirl portions of pasta onto plates or shallow bowls, making sure each serving has ample sauce and sun-dried tomatoes.
- Garnish: Sprinkle fresh basil leaves and additional Parmesan cheese over the top for a fresh, aromatic finish.
- 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
