Description
This Creamy Sun-Dried Tomato Fettuccine is a luscious and easy-to-make pasta dish that combines the rich flavors of sun-dried tomatoes, garlic, and Parmesan cheese in a smooth, velvety cream sauce. Perfect for a quick weeknight dinner or a comforting meal with friends, this recipe delivers a perfectly balanced taste with a hint of Italian seasoning and optional spicy red pepper flakes. Garnished with fresh basil, it’s a delightful treat that can be served alongside a crisp salad or crusty bread.
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 and add a generous pinch of salt. Bring to a rolling boil over high heat.
- Cook the fettuccine: Add the fettuccine pasta to the boiling water. Cook according to package instructions (10-12 minutes) until al dente, stirring occasionally.
- Reserve pasta water: Before draining, reserve about 1 cup of the pasta cooking water.
- Drain pasta: Drain the pasta and set aside without rinsing to retain starch that helps the sauce cling.
- Heat olive oil: In a large skillet, heat olive oil over medium heat for about a minute to prepare for sautéing.
- Sauté garlic: Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it to avoid bitterness.
- Cook sun-dried tomatoes: Stir in chopped sun-dried tomatoes and cook for another 2-3 minutes to release flavors.
- Add cream: Slowly add heavy cream, stirring continuously until the mixture comes to a gentle simmer.
- Melt cheese: Gradually add grated Parmesan cheese, stirring until melted and the sauce becomes creamy. Add reserved pasta water if needed to adjust consistency.
- Season the sauce: Add Italian seasoning, salt, and pepper to taste. Optionally, add red pepper flakes for heat.
- Toss pasta in sauce: Add the drained fettuccine to the skillet and toss until well coated, adding additional reserved pasta water if necessary to achieve desired sauce texture.
- Adjust seasoning: Taste and adjust salt, pepper, or seasoning as needed to balance flavors.
- Plate the dish: Twirl fettuccine onto plates or bowls, ensuring each serving has plenty of sauce and sun-dried tomatoes.
- Garnish: Sprinkle with fresh basil leaves and extra Parmesan cheese if desired.
- Serve immediately: Serve the pasta hot, ideally paired with a side salad or crusty bread for a complete meal.
Notes
- Do not rinse the pasta after draining to help the sauce cling better.
- Reserve pasta water to adjust sauce consistency and add silkiness.
- Be careful not to burn garlic as it will turn bitter.
- Use sun-dried tomatoes packed in oil for richer flavor, but drain well to avoid excess oiliness.
- Adjust red pepper flakes according to your heat preference.
- This dish is best served immediately to enjoy the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
