Creamy Sun-Dried Tomato Fettuccine Recipe

Introduction

This creamy sun-dried tomato fettuccine is a simple yet flavorful pasta dish that’s perfect for a weeknight dinner or a special occasion. The rich Parmesan cream sauce combined with tangy sun-dried tomatoes creates a delightful balance that everyone will enjoy.

Ingredients

• 12 ounces fettuccine pasta
• 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
• Fresh basil leaves, for garnish
• Optional: Red pepper flakes, for a spicy kick

Instructions

1. Step 1: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
2. Step 2: Add the fettuccine pasta to the boiling water and cook according to package instructions (10-12 minutes) until al dente, stirring occasionally.
3. Step 3: Before draining, reserve about 1 cup of the pasta cooking water.
4. Step 4: Drain the pasta and set aside without rinsing.
5. Step 5: In a large skillet, heat olive oil over medium heat for about a minute.
6. Step 6: Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
7. Step 7: Stir in chopped sun-dried tomatoes and cook for another 2-3 minutes.
8. Step 8: Slowly add heavy cream, stirring continuously until the mixture simmers.
9. Step 9: Gradually add grated Parmesan cheese, stirring until melted and creamy. Add reserved pasta water if needed to reach desired consistency.
10. Step 10: Add Italian seasoning, salt, and pepper to taste. Optionally, add red pepper flakes for heat.
11. Step 11: Toss the drained fettuccine in the sauce until well coated, adding more reserved pasta water if necessary.
12. Step 12: Taste and adjust seasoning as needed.
13. Step 13: Twirl fettuccine onto plates or bowls, ensuring a good amount of sauce and sun-dried tomatoes.
14. Step 14: Sprinkle with fresh basil leaves and additional Parmesan cheese if desired.
15. Step 15: Serve immediately, ideally with a side salad or crusty bread.

Tips & Variations

• Use pasta cooking water to adjust the sauce’s consistency without thinning the flavor.
• For a lighter version, substitute half the heavy cream with milk or use a cream alternative.
• Add cooked chicken or sautéed mushrooms to make it a heartier meal.
• Fresh sun-dried tomatoes add more texture, but dried-packed-in-oil varieties offer richer flavor.
• If you prefer less heat, omit the red pepper flakes or reduce the amount.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce thickens too much. Avoid microwaving at high heat to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta?

Yes, you can substitute fettuccine with linguine, spaghetti, or any pasta shape you prefer. Just adjust cooking time accordingly.

Do I need to rinse the pasta after cooking?

No, rinsing removes the starch that helps the sauce cling to the pasta. Drain and add the pasta directly to the sauce for the best texture.

Creamy Sun-Dried Tomato Fettuccine Recipe

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★★★★★

4.4 from 87 reviews

This Creamy Sun-Dried Tomato Fettuccine is a rich and flavorful pasta recipe that combines tender fettuccine with a luscious sauce made from sun-dried tomatoes, garlic, cream, and Parmesan cheese. It’s easy to prepare, perfect for a comforting weeknight dinner, and offers a delightful balance of creamy and tangy flavors, garnished with fresh basil for a burst of freshness.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Boil Pasta: Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil over high heat.
2. Cook Fettuccine: Add the fettuccine pasta to the boiling water and cook according to package instructions (about 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 for later use in the sauce.
4. Drain Pasta: Drain the pasta thoroughly in a colander but do not rinse, to maintain the starches that help the sauce adhere.
5. Heat Olive Oil: In a large skillet, warm the olive oil over medium heat for about one minute to release its flavors.
6. Sauté Garlic: Add the minced garlic to the skillet and sauté for 1 to 2 minutes until fragrant, being careful to avoid burning it.
7. Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 2 to 3 minutes to meld the flavors.
8. Add Heavy Cream: Slowly pour in the heavy cream while stirring continuously, allowing the mixture to come to a gentle simmer.
9. Melt Parmesan Cheese: Gradually add the grated Parmesan cheese into the cream mixture, stirring until melted and the sauce becomes creamy. If needed, add reserved pasta water gradually to achieve desired sauce consistency.
10. Season Sauce: Stir in Italian seasoning, and season with salt and pepper to taste. Optionally, add red pepper flakes for some heat if desired.
11. Toss Pasta in Sauce: Add the drained fettuccine to the skillet and toss thoroughly to coat the pasta evenly with the creamy sauce, adding more reserved pasta water if necessary to loosen the sauce.
12. Adjust Seasoning: Taste the pasta and sauce, adjusting salt, pepper, or seasoning as needed to balance the flavors.
13. Serve: Twirl the fettuccine onto plates or bowls, ensuring each serving has a good amount of sauce and sun-dried tomatoes.
14. Garnish: Sprinkle fresh basil leaves and additional Parmesan cheese on top for a fresh, aromatic finish.
15. Enjoy Immediately: Serve the creamy sun-dried tomato fettuccine immediately, ideally accompanied by a side salad or crusty bread for a complete meal.

Notes

• Reserve pasta water to adjust sauce consistency and help sauce cling to the pasta.
• Do not rinse pasta after draining to maintain starches for cream sauce.
• Use good quality Parmesan cheese for best flavor and texture.
• Sun-dried tomatoes packed in oil add more flavor; if using dry-packed, rehydrate them in warm water before chopping.
• Adjust red pepper flakes according to preferred spice level.
• Fresh basil can be replaced with fresh parsley if desired.

Keywords: Creamy sun-dried tomato fettuccine, easy pasta recipe, Italian creamy pasta, sun-dried tomato sauce, vegetarian pasta dish