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.
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
- Boil Pasta: Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat.
- 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.
- Reserve Pasta Water: Before draining, scoop out about 1 cup of the starchy pasta cooking water and set aside for the sauce.
- Drain Pasta: Drain the pasta thoroughly and set aside without rinsing to retain starch for better sauce adherence.
- Heat Oil: In a large skillet, heat the olive oil over medium heat for about one minute to prepare for sautéing garlic.
- 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.
- 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.
- Add Cream: Slowly pour in the heavy cream while stirring constantly to combine the flavors and bring the mixture to a gentle simmer.
- 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.
- Season Sauce: Add Italian seasoning, salt, and pepper to taste. For those who enjoy heat, stir in red pepper flakes at this stage.
- 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.
- Adjust Seasoning: Taste the pasta and adjust the seasoning by adding more salt, pepper, or red pepper flakes as desired.
- Plate: Twirl portions of the fettuccine onto plates or shallow bowls, ensuring a generous amount of sauce and sun-dried tomatoes accompanies the pasta.
- Garnish: Sprinkle fresh basil leaves on top along with extra Parmesan cheese if preferred to enhance freshness and flavor.
- 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
