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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.

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

  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

Find it online: https://thehungrymason.com/creamy-sun-dried-tomato-fettuccine-recipe/