Creamy Sun-Dried Tomato Fettuccine Recipe

If you are searching for a dish that perfectly balances rich, comforting flavors with a touch of bright, sun-kissed sweetness, look no further than this Creamy Sun-Dried Tomato Fettuccine Recipe. It’s a heavenly combination of tender fettuccine noodles swirled in a velvety sauce loaded with garlicky sun-dried tomatoes and Parmesan cheese. This recipe is not just a meal, it’s an experience that is simple enough to whip up on a busy weeknight but elegant enough to impress your friends and family. Every bite delivers creamy indulgence paired with that delightful tang from the sun-dried tomatoes, making it a favorite go-to pasta that you’ll want to keep coming back to time and again.

Ingredients You’ll Need

This Creamy Sun-Dried Tomato Fettuccine Recipe highlights how a handful of straightforward ingredients can come together to create something truly spectacular. Each component plays an essential role, whether it’s the savory punch of garlic or the luscious richness of Parmesan that brings the sauce to life.

• 12 ounces fettuccine pasta: The perfect ribbon-shaped noodle to hold onto that luscious sauce.
• 1 cup sun-dried tomatoes, packed in oil, drained and chopped: Adds an intense, slightly sweet tomato flavor and a chewy texture contrast.
• 3 tablespoons olive oil: For sautéing and adding a subtle fruity base to the sauce.
• 4 cloves garlic, minced: Provides a fragrant, savory depth that elevates the entire dish.
• 1 cup heavy cream: Gives the recipe its irresistibly rich and silky texture.
• 1 cup grated Parmesan cheese: Melts into the cream for that signature cheesy tang and smooth finish.
• 1 teaspoon Italian seasoning: Infuses the sauce with aromatic herbs like basil, oregano, and thyme.
• Salt and pepper, to taste: Balances flavors and brings out the best in each ingredient.
• Fresh basil leaves, for garnish: Adds a fresh pop of color and herbaceous brightness.
• Optional: Red pepper flakes, for a spicy kick: A great way to customize the dish with a bit of heat.

How to Make Creamy Sun-Dried Tomato Fettuccine Recipe

Step 1: Boil the Pasta to Perfection

Start by bringing a large pot of salted water to a rolling boil—it’s important to season the water generously to enhance the pasta’s flavor. Add the fettuccine and cook it until just al dente, typically 10 to 12 minutes depending on the package. Once ready, reserve about one cup of the pasta water before draining; this starchy water will be essential later to create that silky sauce consistency.

Step 2: Sauté Garlic and Sun-Dried Tomatoes

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and sauté gently for 1 to 2 minutes until it becomes fragrant, but be careful not to let it burn—that can turn the flavor bitter. Next, add the chopped sun-dried tomatoes to infuse the oil with their tangy sweetness, cooking for another 2 to 3 minutes to soften them slightly.

Step 3: Create the Creamy Sauce Base

Pour in the heavy cream slowly while stirring continuously to ensure it blends smoothly with the infused oil and garlic mixture. Allow the cream to come to a gentle simmer; this step thickens the sauce beautifully. Then, sprinkle in the grated Parmesan cheese a little at a time, stirring until it completely melts and transforms the sauce into a rich, creamy delight.

Step 4: Season and Adjust Sauce Consistency

Add the Italian seasoning, salt, and pepper to taste. If you prefer a little heat, this is the time to sprinkle in red pepper flakes. To perfect the sauce’s texture, stir in some of the reserved pasta water gradually; this will loosen it just enough to coat every strand of fettuccine perfectly without being too runny.

Step 5: Combine Pasta and Sauce

Toss the drained fettuccine directly into the skillet with your creamy sun-dried tomato sauce. Mix until each ribbon is generously coated, making sure the flavors marry beautifully. Give it a final taste and tweak any seasonings as you like—this is your moment to make the dish truly yours.

Step 6: Serve With Style

Plate your pasta by twirling generous portions onto individual dishes, ensuring plenty of sun-dried tomatoes and sauce are included. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese for that finishing touch. Serve immediately to enjoy the sauce at its creamiest and the pasta at its tender best.

How to Serve Creamy Sun-Dried Tomato Fettuccine Recipe

Garnishes

Fresh basil leaves are the star garnish here, adding a vibrant green color and a fresh herbal note that contrasts beautifully with the rich sauce. If you want to jazz it up even more, a light dusting of extra Parmesan or a pinch of red pepper flakes brings flavor and visual appeal.

Side Dishes

This Creamy Sun-Dried Tomato Fettuccine Recipe pairs wonderfully with a crisp mixed green salad dressed simply in lemon vinaigrette to cut through the creaminess. For a more indulgent option, serve it alongside warm, crusty garlic bread to soak up every last bit of the decadent sauce.

Creative Ways to Present

For a charming dinner party presentation, consider serving the fettuccine in shallow bowls topped with a whole basil leaf and a few extra sun-dried tomato slices. Alternatively, garnish with toasted pine nuts for added crunch and texture that surprises the palate.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Sun-Dried Tomato Fettuccine keeps well in an airtight container in the refrigerator for up to 3 days. The sauce might thicken as it chills, but a quick stir and a splash of cream or pasta water can revive its creamy texture.

Freezing

While you can freeze this pasta, the cream-based sauce may separate slightly upon thawing. To minimize this, freeze the pasta and sauce separately if possible. When ready to eat, thaw overnight in the fridge and gently reheat to bring it back to life.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring frequently. Add a little cream, milk, or reserved pasta water to restore the sauce’s smooth consistency. Avoid microwaving for prolonged periods as it can cause the cream sauce to curdle.

FAQs

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

You can, but remember to rehydrate dried sun-dried tomatoes by soaking them in warm water for about 10 minutes before chopping and using. Oil-packed sun-dried tomatoes provide extra flavor and richness since they come infused with olive oil.

Is there a dairy-free version of this Creamy Sun-Dried Tomato Fettuccine Recipe?

Yes! Substitute the heavy cream with coconut cream or cashew cream, and use a plant-based Parmesan alternative. This swaps the dairy but keeps the creamy texture and bold flavors intact.

What type of pasta works best for this recipe?

Fettuccine is ideal because its wide ribbons hold onto the creamy sauce beautifully, but you can also use linguine or tagliatelle if preferred. Just make sure to cook it al dente for the best bite.

Can I add protein to make this a complete meal?

Absolutely, grilled chicken, sautéed shrimp, or even crispy bacon pairs wonderfully with this dish. Add them in during the final step or as a side to make the meal heartier.

How spicy does the red pepper flakes make the dish?

This depends on the amount you use; start with a pinch and increase gradually for a subtle warmth. It won’t overpower the dish but adds a pleasant background heat that complements the creamy tomato sauce.

Final Thoughts

This Creamy Sun-Dried Tomato Fettuccine Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s easy to prepare, packed with layers of flavor, and versatile enough to fit any occasion. Whether you’re cooking for a weeknight dinner or a gathering of friends, give this recipe a try—you might just find your new favorite comfort food.

Creamy Sun-Dried Tomato Fettuccine Recipe

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3.9 from 62 reviews

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

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Description

This creamy sun-dried tomato fettuccine is a simple yet flavorful Italian-inspired pasta dish featuring al dente fettuccine coated in a rich, cheesy sauce made with sun-dried tomatoes, garlic, heavy cream, and Parmesan. Perfect for a quick weeknight dinner that feels indulgent and delicious.

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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

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Instructions

1. Boil the Pasta: Fill a large pot with water, add a generous pinch of salt, and 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 (10-12 minutes) until al dente, stirring occasionally to prevent sticking.
3. Reserve Pasta Water: Before draining, scoop out about 1 cup of the pasta cooking water and set aside to adjust the sauce consistency later if needed.
4. Drain the Pasta: Drain the pasta thoroughly but do not rinse it to keep the starches that help the sauce adhere. Set the pasta aside.
5. Heat the Olive Oil: In a large skillet, heat 3 tablespoons of olive oil over medium heat for about one minute to prepare for sautéing the aromatics.
6. Sauté Garlic: Add minced garlic to the warmed oil and cook for 1-2 minutes until fragrant and lightly golden, ensuring it doesn’t burn.
7. Cook 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.
8. Add Heavy Cream: Slowly pour in the heavy cream, stirring continuously to blend it with the tomato and garlic mixture, and bring the sauce to a gentle simmer.
9. Incorporate Parmesan Cheese: Gradually add the grated Parmesan cheese while stirring, allowing it to melt completely and create a creamy sauce. Use reserved pasta water if the sauce is too thick to achieve desired consistency.
10. Season the Sauce: Stir in Italian seasoning, salt, and pepper to taste. Add red pepper flakes if you prefer a spicy kick.
11. Toss Pasta with Sauce: Add the drained fettuccine to the skillet and gently toss in the sauce until the pasta is fully coated, adding more reserved pasta water as needed to loosen the sauce.
12. Adjust Seasoning: Taste the dish and adjust any seasoning to your preference, ensuring a balanced creamy, savory flavor.
13. Plate the Pasta: Twirl the fettuccine onto plates or into bowls, making sure each serving gets a good amount of sauce and sun-dried tomatoes.
14. Garnish: Sprinkle fresh basil leaves over the top and add extra Parmesan cheese if desired for a fresh and flavorful finish.
15. Serve Immediately: Serve the pasta hot, ideally accompanied by a crisp side salad or crusty bread to complement the creamy texture and rich flavors.

Notes

• Reserve pasta water to adjust the sauce thickness without diluting flavor.
• Do not rinse pasta after draining to keep the starch for the sauce to cling to.
• Sun-dried tomatoes packed in oil have more intense flavor; if using dry-packed, rehydrate first and adjust oil accordingly.
• Adjust red pepper flakes to control the spice level.
• To make this dish vegetarian, ensure Parmesan is free of animal rennet or use a vegetarian alternative.
• Leftovers can be refrigerated for up to 2 days and reheated gently with a splash of cream or pasta water to bring back creaminess.

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