Creamy Sun-Dried Tomato Fettuccine Recipe

Introduction

Creamy Sun-Dried Tomato Fettuccine is a simple yet flavorful pasta dish perfect for a weeknight dinner or special occasion. The rich, creamy sauce combined with the tangy sun-dried tomatoes creates a deliciously satisfying meal that comes together quickly.

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 and add a generous pinch of salt. Bring to a rolling boil over high heat.
2. Step 2: Add the fettuccine pasta to the boiling water. 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 sauce consistency.
10. Step 10: Add Italian seasoning, salt, and pepper to taste. Optionally, add red pepper flakes for some 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 alongside a crisp side salad or crusty bread.

Tips & Variations

• For a lighter version, substitute half of the heavy cream with milk or use a cream alternative.
• If sun-dried tomatoes packed in oil aren’t available, rehydrate dry sun-dried tomatoes in warm water before chopping.
• Add cooked chicken or sautéed mushrooms for extra protein and texture.
• Freshly grated Parmesan gives the best flavor—avoid pre-grated varieties if possible.
• Use gluten-free pasta if you need a gluten-free option.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk and warm gently over low heat to restore creaminess. Avoid microwaving at high power to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can. If using dried sun-dried tomatoes, soak them in warm water for about 10 minutes until softened, then drain and chop before adding to the recipe.

What can I serve with Creamy Sun-Dried Tomato Fettuccine?

This pasta pairs well with a fresh green salad, garlic bread, or steamed vegetables. A crisp side helps balance the richness of the creamy sauce.

Creamy Sun-Dried Tomato Fettuccine Recipe

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★★★★★

4.8 from 109 reviews

• Author: Ethan
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Creamy Sun-Dried Tomato Fettuccine is a quick and delicious pasta dish featuring rich, velvety sauce made from sun-dried tomatoes, garlic, heavy cream, and Parmesan cheese. Perfect for a comforting weeknight dinner, this recipe combines simple ingredients to create a flavorful and satisfying meal garnished with fresh basil and an optional spicy kick of red pepper flakes.

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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

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Instructions

1. Boil Pasta: Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat.
2. Cook Pasta: Add the fettuccine pasta to the boiling water. Cook according to package instructions, usually 10-12 minutes, until al dente, stirring occasionally to prevent sticking.
3. Reserve Pasta Water: Before draining, scoop out about 1 cup of the starchy pasta cooking water and set aside for the sauce.
4. Drain Pasta: Drain the pasta thoroughly and set aside without rinsing to retain starch for better sauce adherence.
5. Heat Oil: In a large skillet, heat the olive oil over medium heat for about one minute to prepare for sautéing garlic.
6. Sauté Garlic: Add the minced garlic to the skillet and sauté gently for 1-2 minutes until fragrant, taking care not to burn it which can create bitterness.
7. Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes to release their rich flavor into the oil.
8. Add Cream: Slowly pour in the heavy cream while stirring constantly to combine the flavors and bring the mixture to a gentle simmer.
9. Incorporate Parmesan: Gradually add the grated Parmesan cheese to the skillet, stirring until fully melted and the sauce achieves a creamy texture. Use reserved pasta water as needed to loosen the sauce.
10. Season Sauce: Add Italian seasoning, salt, and pepper to taste. For those who enjoy heat, stir in red pepper flakes at this stage.
11. Toss Pasta in Sauce: Add the cooked fettuccine directly to the skillet and toss gently to coat every strand evenly in the creamy sauce, adding more reserved pasta water if the sauce needs thinning.
12. Adjust Seasoning: Taste the pasta and adjust the seasoning by adding more salt, pepper, or red pepper flakes as desired.
13. Plate: Twirl portions of the fettuccine onto plates or shallow bowls, ensuring a generous amount of sauce and sun-dried tomatoes accompanies the pasta.
14. Garnish: Sprinkle fresh basil leaves on top along with extra Parmesan cheese if preferred to enhance freshness and flavor.
15. Serve: Serve immediately while hot, ideally alongside a crisp green salad or warm crusty bread for a full meal experience.

Notes

• Reserve pasta water as it helps adjust the sauce consistency and helps the sauce stick to the pasta better.
• Do not overcook the garlic; burnt garlic can impart a bitter taste.
• Sun-dried tomatoes packed in oil add extra flavor; if using dry-packed, rehydrate them in warm water first.
• Adjust the amount of heavy cream depending on how creamy or light you want the sauce.
• Fresh basil adds a lovely herbal note but can be substituted with parsley if unavailable.
• Red pepper flakes are optional and can be omitted for a milder dish.
• Serve immediately to enjoy the creamy sauce at its best consistency.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Keywords: Creamy sun-dried tomato pasta, fettuccine recipe, easy Italian dinner, creamy pasta sauce, sun-dried tomato cream sauce