If you’re craving a dish that feels indulgent yet comes together effortlessly, look no further than this Creamy Sun-Dried Tomato Fettuccine Recipe. Combining the richness of heavy cream, the tangy burst of sun-dried tomatoes, and the comforting embrace of Parmesan cheese, this pasta delivers a luxurious flavor experience that’s perfect for weeknight dinners or impressing friends over a casual meal. It’s a harmonious blend of creamy, savory, and slightly tangy notes that come together in a silky sauce, all wrapped around tender fettuccine noodles. Believe me, once you try this Creamy Sun-Dried Tomato Fettuccine Recipe, it’ll quickly become a go-to favorite in your kitchen.
Ingredients You’ll Need
This recipe shines because of its simple, yet essential ingredients, each carefully chosen to create a balanced flavor and pleasing texture. From the earthy garlic and aromatic Italian seasoning to the creamy Parmesan and vibrant sun-dried tomatoes, every element plays a key role in making your pasta unforgettable.
- 12 oz fettuccine pasta: Choose good-quality dried pasta for the perfect al dente bite.
- 2 tbsp olive oil: Adds a fruity richness and helps sauté the garlic perfectly.
- 3 cloves garlic (minced): Fresh garlic infuses the dish with aromatic depth.
- ½ cup sun-dried tomatoes in oil (drained and chopped): Provides a tangy, slightly chewy texture and intense tomato flavor.
- 1 cup heavy cream: Creates that luxuriously creamy base that ties everything together.
- ½ cup grated Parmesan cheese: Melts smoothly into the sauce, bringing savory umami notes.
- ½ tsp red pepper flakes (optional): Adds just a hint of heat for warmth and contrast.
- 1 tsp Italian seasoning: A fragrant blend that elevates the dish with herbs like oregano and basil.
- Salt and black pepper to taste: Essential seasonings to balance and enhance all the flavors.
- 2 tbsp chopped fresh basil (optional): A fresh, herbal finish that brightens the final plate.
How to Make Creamy Sun-Dried Tomato Fettuccine Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente — firm but tender with a slight bite. Before draining, reserve half a cup of the pasta water; this starchy liquid is a secret weapon for adjusting your sauce consistency later on. Then drain the pasta and set it aside, ready for its creamy transformation.
Step 2: Sauté Garlic and Sun-Dried Tomatoes
Warm the olive oil in a large skillet over medium heat, then add the minced garlic. Sauté gently for 1 to 2 minutes until it releases its wonderful aroma without browning. Next, stir in the chopped sun-dried tomatoes and cook them for another couple of minutes. This step helps the tomatoes soften, releasing their rich, tangy flavor right into the oil, setting the stage for a beautifully infused sauce.
Step 3: Create the Creamy Sauce
Pour in the heavy cream and bring everything to a gentle simmer. This gradual heating lets the cream thicken just right without scorching. Sprinkle in the grated Parmesan cheese while stirring consistently, allowing it to melt smoothly into the sauce. Add the red pepper flakes and Italian seasoning here to layer in warmth and herbal complexity. Taste and adjust the seasoning with salt and black pepper, making sure the sauce sings on your palate.
Step 4: Combine Pasta and Sauce
Now it’s time for the magic moment — add the cooked fettuccine to your skillet and toss it lovingly in the sauce. If the sauce feels too thick, loosen it with a splash of the reserved pasta water, which will create a silky, clingy texture that coats every strand beautifully. Keep the pasta on the heat just long enough to meld those flavors together without overcooking the noodles.
Step 5: Add Fresh Basil and Serve
Finally, sprinkle freshly chopped basil over the top to add a burst of color and freshness. Serve immediately so you can enjoy the sauce at its creamiest and the pasta at its best texture. This beautiful dish really does bring a touch of Italian charm right to your table!
How to Serve Creamy Sun-Dried Tomato Fettuccine Recipe
Garnishes
For a lovely finishing touch, garnish your dish with extra grated Parmesan cheese and a few more fresh basil leaves. If you enjoy a bit of crunch, toasted pine nuts or chopped walnuts add texture and a nutty contrast that pairs surprisingly well. A drizzle of high-quality olive oil just before serving can also elevate the richness and add shine.
Side Dishes
This Creamy Sun-Dried Tomato Fettuccine Recipe pairs beautifully with light sides that balance out the richness. A crisp green salad tossed with a citrus vinaigrette or some garlic-roasted vegetables bring freshness and variety to your meal. Warm crusty bread is also a welcome companion, perfect for soaking up every last drop of that luscious sauce.
Creative Ways to Present
For a fun twist, consider serving this pasta in individual shallow bowls topped with edible flowers or microgreens for a restaurant-worthy look. You might also try plating it alongside grilled chicken or sautéed shrimp for a more substantial main course. And hey, it even makes a fantastic filling for stuffed bell peppers when baked for an hour — creamy and flavorful with a twist!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Sun-Dried Tomato Fettuccine can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken further during storage, so adding a splash of milk or cream when reheating will help regain that silky texture.
Freezing
While freezing this dish isn’t ideal due to the cream sauce potentially separating, you can freeze the cooked pasta and sauce separately if needed. Wrap each tightly in freezer-safe containers or bags and use within one month for best quality. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat, warm the pasta gently on the stove over low heat, stirring frequently and adding a splash of cream or pasta water to loosen the sauce. Microwaving works as well but proceed in short intervals, stirring between to prevent overheating or curdling.
FAQs
Can I use sun-dried tomatoes that are not packed in oil?
Yes, but if you do, be sure to rehydrate them in warm water before chopping to soften their texture. Also, you may want to add a bit of olive oil to the pan since oil-packed sun-dried tomatoes contribute flavor and fat to the sauce.
Is there a lighter alternative to heavy cream for this recipe?
You can substitute half-and-half or whole milk for a lighter sauce, but keep in mind the sauce won’t be quite as rich or silky. If using milk, consider adding a small amount of flour or cornstarch to help thicken the sauce.
Can I add protein to the Creamy Sun-Dried Tomato Fettuccine Recipe?
Absolutely! Grilled chicken, sautéed shrimp, or mushrooms make wonderful additions, turning this from a vegetarian dish into a heartier meal. Add your protein of choice just before tossing the pasta with the sauce.
How spicy is the dish with red pepper flakes?
The red pepper flakes add just a subtle warmth, not overwhelming heat. If you prefer a milder dish, simply omit them or reduce the amount according to your taste.
What’s the best way to keep the fettuccine from sticking together after cooking?
After draining the pasta, toss it immediately with a small drizzle of olive oil and a splash of the reserved pasta water. This helps keep the noodles separate and adds a light coating that helps the sauce adhere better.
Final Thoughts
This Creamy Sun-Dried Tomato Fettuccine Recipe is a delightful dish that never fails to impress with minimal effort. Its rich, luscious sauce paired with tangy sun-dried tomatoes and comforting fettuccine feels like a hug on a plate. I wholeheartedly encourage you to try making it soon—once you do, I’m pretty sure this will become one of your favorite pasta creations to share and enjoy again and again.
Print
Creamy Sun-Dried Tomato Fettuccine Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy sun-dried tomato fettuccine is a delightful Italian-inspired dish featuring al dente pasta tossed in a rich, luscious sauce made with sun-dried tomatoes, garlic, and Parmesan cheese. Perfect for a quick weeknight dinner, this recipe offers a harmonious blend of savory flavors with a hint of spice from red pepper flakes and fresh basil garnish for brightness.
Ingredients
Fettuccine
- 12 oz fettuccine pasta
Sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Garnish
- 2 tbsp chopped fresh basil (optional)
Instructions
- Cook the Pasta: Cook the fettuccine according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté Garlic: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to burn it.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook them for another 2 minutes to release their flavor into the oil.
- Prepare the Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Add the grated Parmesan cheese, red pepper flakes (if using), and Italian seasoning. Stir continuously until the cheese has melted and the sauce becomes smooth and creamy.
- Season the Sauce: Taste the sauce and season with salt and black pepper as needed to enhance the flavors.
- Toss Pasta with Sauce: Add the cooked fettuccine to the skillet with the sauce. Toss well to coat the pasta thoroughly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Garnish and Serve: Sprinkle the chopped fresh basil over the pasta if desired, and serve immediately while hot and creamy.
Notes
- For added protein, stir in grilled chicken, shrimp, or sautéed mushrooms before serving.
- You can substitute half-and-half for heavy cream for a lighter sauce; however, it may be less creamy.
- Reserve some pasta water to adjust sauce consistency as needed.
