If you’re craving a bowl of comfort that’s both rich and bursting with flavor, look no further than Creamy Sun-Dried Tomato Fettuccine. This dish is a celebration of silky pasta tangled in a luscious, sun-dried tomato-flecked sauce with a hint of garlic and Parmesan. Whether you’re cooking for date night or just need a little weeknight indulgence, this recipe delivers the kind of bold, cozy goodness that keeps everyone coming back for seconds. Creamy Sun-Dried Tomato Fettuccine isn’t just easy to make, it’s the kind of pasta you’ll dream about making again and again!
Ingredients You’ll Need
With simple, carefully chosen ingredients, you’ll build layers of flavor that make this dish sing. Each component of Creamy Sun-Dried Tomato Fettuccine brings its own magic to the pot—whether it’s the pop of basil or the rich tang of Parmesan, nothing is wasted here.
- Fettuccine pasta: The wide, flat strands soak up the creamy sauce beautifully, making every bite a treat.
- Olive oil: Use a good quality olive oil for a great base flavor and smooth texture in the sauce.
- Garlic: Minced fresh garlic infuses the oil and sauce with irresistible aroma and depth.
- Sun-dried tomatoes in oil: Chopped and drained for a slightly sweet, tangy punch and beautiful color throughout your noodle dish.
- Heavy cream: Creates that dreamy, rich texture that coats every strand of fettuccine.
- Grated Parmesan cheese: Adds savory, nutty notes and helps thicken up the sauce.
- Red pepper flakes (optional): For a gentle, warming kick without overpowering the creamy elements.
- Italian seasoning: A mix of herbs that brings a fragrant, earthy warmth to the sauce.
- Salt and black pepper: Essential for balancing and bringing out all the wonderful flavors.
- Chopped fresh basil (optional): Sprinkle over at the end for freshness and a stunning pop of green.
How to Make Creamy Sun-Dried Tomato Fettuccine
Step 1: Cook the Fettuccine
Bring a large pot of generously salted water to a boil, and add the fettuccine. Stir occasionally to keep the noodles separated, and cook until they’re just al dente. Remember to save about half a cup of that gorgeous starchy pasta water before you drain—this secret ingredient will help bring your sauce and noodles together perfectly at the end.
Step 2: Sauté Garlic and Sun-Dried Tomatoes
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle gently for a minute or two—just until it’s fragrant and golden, but not too brown. Stir in those chopped sun-dried tomatoes next; they’ll infuse the oil with a little sweetness, sharpness, and beautiful color, setting the foundation for our Creamy Sun-Dried Tomato Fettuccine.
Step 3: Build the Creamy Sauce
Lower the heat slightly, then pour in the heavy cream. Stir to combine, and bring the mixture to a gentle simmer—it should be bubbling softly, not boiling ferociously. Sprinkle in the grated Parmesan cheese along with Italian seasoning and red pepper flakes if you like a touch of heat. Keep stirring until the cheese melts into the cream, transforming the sauce into a velvety, dreamy mixture. Season with salt and black pepper to your liking.
Step 4: Toss Pasta in the Sauce
Add your drained fettuccine directly into the skillet, tossing gently to coat every noodle. If your sauce is a little too thick and not clinging the way you like, add some of the reserved pasta water a splash at a time until you get that perfect, silky consistency. This step is what truly brings Creamy Sun-Dried Tomato Fettuccine together, marrying sauce and pasta so every bite is simply luscious.
Step 5: Garnish and Serve
Transfer the finished pasta to plates or a large serving platter. Scatter chopped fresh basil over the top to brighten everything up, and maybe add a few extra shavings of Parmesan if you’re feeling fancy. Serve immediately, and enjoy every creamy, tangy bite!
How to Serve Creamy Sun-Dried Tomato Fettuccine
Garnishes
The simplest touches truly elevate Creamy Sun-Dried Tomato Fettuccine. A generous sprinkle of fresh basil, extra Parmesan, or even a grind of black pepper right before serving adds freshness, color, and irresistible aroma. For a pop of heat, a few extra red pepper flakes do wonders too.
Side Dishes
This rich pasta loves good company! Serve alongside a crisp mixed green salad tossed with a lemony vinaigrette to cut through the creaminess, or pair with crusty garlic bread for the ultimate comfort meal. For more veggies, roasted broccoli or asparagus make it a complete dinner.
Creative Ways to Present
If you want to impress, twirl nests of Creamy Sun-Dried Tomato Fettuccine onto plates with tongs, then garnish each portion individually. For family-style dining, present it in a shallow bowl with a big sprinkle of basil, and let everyone dig in. You can even portion it into smaller ramekins for a dinner party starter or buffet-style meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Sun-Dried Tomato Fettuccine in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and deepen overnight, making leftovers just as tasty the next day. If possible, store the sauce and pasta separately for the best texture, but it’s still wonderful when kept together.
Freezing
While this dish is best enjoyed fresh due to the creamy sauce, you can freeze portions in airtight containers for up to a month. When reheating, be aware the sauce may separate a little—just stir well, and maybe add a splash of milk or cream to bring it back together. For optimal results, freeze without the basil garnish, and add fresh before serving.
Reheating
Reheat Creamy Sun-Dried Tomato Fettuccine gently on the stovetop or in the microwave. Add a splash of milk, cream, or water to loosen the sauce and stir until heated through. Avoid boiling, as this can make the sauce grainy. Top with fresh basil or extra Parmesan to revive that just-cooked flavor.
FAQs
Can I add protein to Creamy Sun-Dried Tomato Fettuccine?
Absolutely! Grilled chicken, sautéed shrimp, or even some garlicky mushrooms taste fantastic mixed in. Just cook your protein separately and stir it in before serving so everything’s coated in that delicious creamy sauce.
Is there a way to lighten up the sauce?
If you’d like a lighter version, you can substitute half-and-half for the heavy cream. The sauce might be a touch less luscious, but the flavor will still shine through. For an even lighter touch, try using whole milk with a bit more Parmesan.
What can I use if I don’t have fettuccine?
Any long, wide pasta works well here. Try tagliatelle, linguine, or even pappardelle. In a pinch, spaghetti or your favorite gluten-free pasta will do just fine—just remember to adjust the cooking time accordingly.
Are fresh sun-dried tomatoes necessary, or will jarred work?
Jarred sun-dried tomatoes in oil are ideal because they’re softer, more flavorful, and easy to chop. If you only have dry-packed sun-dried tomatoes, rehydrate them in hot water for 10 minutes, then pat dry and chop before using in your Creamy Sun-Dried Tomato Fettuccine.
Can I prepare Creamy Sun-Dried Tomato Fettuccine ahead for a dinner party?
Yes, you can! Prepare the sauce and pasta ahead of time, store them separately, and combine with a little reserved pasta water when reheating just before serving. Top with fresh basil right before bringing it to the table for the best flavor and presentation.
Final Thoughts
I hope this recipe inspires you to treat yourself and your loved ones to a bowl of Creamy Sun-Dried Tomato Fettuccine soon! There’s something magical about how the creamy sauce hugs each strand of pasta, with tangy sun-dried tomatoes and plenty of cheese in every forkful. Give it a try, share it, and don’t be surprised if it quickly becomes a new favorite in your home kitchen.
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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
Indulge in a creamy and flavorful pasta dish with this Creamy Sun-Dried Tomato Fettuccine recipe. Perfect for a quick and satisfying meal, this vegetarian dish is sure to impress.
Ingredients
Pasta:
- 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
- 2 tbsp chopped fresh basil (optional)
Instructions
- Cook the Fettuccine: Boil the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Prepare the Sauce: In a large skillet over medium heat, sauté garlic in olive oil until fragrant. Add sun-dried tomatoes, cook for 2 minutes. Pour in heavy cream, bring to simmer. Add Parmesan, red pepper, Italian seasoning, salt, and pepper. Stir until smooth.
- Combine and Serve: Add cooked fettuccine to the skillet, toss to coat. Add reserved pasta water if needed. Garnish with basil and serve hot.
Notes
- For added protein, include grilled chicken, shrimp, or sautéed mushrooms.
- You can use half-and-half for a lighter sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 4g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg
