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
Scale
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.
