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.
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
Instructions
- Boil the Pasta: Fill a large pot with water, add a generous pinch of salt, and 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 (10-12 minutes) until al dente, stirring occasionally to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season the Sauce: Stir in Italian seasoning, salt, and pepper to taste. Add red pepper flakes if you prefer a spicy kick.
- 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.
- Adjust Seasoning: Taste the dish and adjust any seasoning to your preference, ensuring a balanced creamy, savory flavor.
- 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.
- Garnish: Sprinkle fresh basil leaves over the top and add extra Parmesan cheese if desired for a fresh and flavorful finish.
- 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
