If you’re craving comfort and elegance in one bowl, look no further than this Creamy Sun-Dried Tomato Fettuccine. Imagine silky strands of pasta wrapped in a luscious, tangy sauce, flecked with sweet sun-dried tomatoes and just the right balance of garlic and Parmesan. Each bite brings the sun-soaked flavors of Italy right to your table. Whether you’re hosting a dinner or enjoying a cozy night in, this dish is an instant crowd-pleaser and comes together faster than you can say “pasta night!”

Creamy Sun-Dried Tomato Fettuccine Recipe - Recipe Image

Ingredients You’ll Need

This dish shines with simple, high-quality ingredients, each playing a vital role in both taste and texture. With a few pantry basics and a handful of fresh elements, you’ll achieve restaurant-worthy Creamy Sun-Dried Tomato Fettuccine at home.

Fettuccine: Wide, flat noodles that perfectly cradle the creamy sauce and give each forkful a satisfying bite.
Olive oil: Provides a silky base for sautéing and carries the flavors of the garlic and sun-dried tomatoes beautifully.
Garlic: Adds a deep, aromatic foundation that infuses the sauce with warmth and savory depth.
Sun-dried tomatoes (oil-packed, drained): Provide a sweet-tangy pop of flavor and lovely chewy texture throughout the dish.
Heavy cream: Creates that dreamy, rich sauce that coats every strand of pasta luxuriously.
Parmesan cheese: Lends a salty, nutty finish and helps to thicken the sauce to perfection.
Red pepper flakes (optional): For those who want a kiss of heat to play against the creamy backdrop.
Salt and freshly ground black pepper: Essential for seasoning and balancing all the flavors.
Fresh basil: Adds an herbaceous pop of color and freshness right at the end.
Pasta cooking water (reserved): A starchy secret weapon for adjusting the perfect sauce consistency.

How to Make Creamy Sun-Dried Tomato Fettuccine

Step 1: Cook the Fettuccine

Bring a generous pot of salted water to a rolling boil and add your fettuccine. Stir occasionally so the noodles don’t stick, and cook until al dente—tender but with a bite. Don’t forget to reserve 1/4 cup of that magical pasta water before draining, as it will help bring the whole creamy sauce together later.

Step 2: Sauté Garlic and Sun-Dried Tomatoes

In a large skillet over medium heat, pour in the olive oil. Once it shimmers, add the minced garlic and sauté for about a minute, just until you catch that irresistible aroma. Stir in the sun-dried tomatoes and let them mingle for another 2 minutes to infuse the oil with their sweet, tangy flavor.

Step 3: Create the Creamy Sauce

Pour the heavy cream into the pan and let it come to a gentle simmer. Stir in the grated Parmesan cheese and, if you’re feeling adventurous, a pinch of red pepper flakes. Keep stirring until the cheese melts and the sauce thickens slightly—this is where the magic (and creaminess) happens.

Step 4: Toss Pasta with Sauce

Add the drained fettuccine into your skillet, tossing to coat every noodle in that creamy sun-dried tomato sauce. If the sauce seems a bit thick, splash in the reserved pasta water a little at a time until it glides silkily over the noodles.

Step 5: Finish and Serve

Season your Creamy Sun-Dried Tomato Fettuccine with salt and pepper to taste, take it off the heat, and toss through the fresh basil. Serve immediately while it’s warm and absolutely irresistible!

How to Serve Creamy Sun-Dried Tomato Fettuccine

Garnishes

A flourish of extra grated Parmesan and a scattering of basil ribbons work wonders for both flavor and appearance. For a little sparkle, try a drizzle of good olive oil or a dusting of freshly cracked black pepper. These touches turn your Creamy Sun-Dried Tomato Fettuccine into a true showstopper.

Side Dishes

This rich pasta pairs beautifully with bright, simple sides. Think a crisp green salad with a lemony vinaigrette or roasted asparagus with a squeeze of citrus. A loaf of warm, crusty bread is always welcome to mop up every last bit of that luscious sauce.

Creative Ways to Present

For an eye-catching presentation, twist the fettuccine into little nests on each plate and top with extra sun-dried tomatoes or torn basil leaves. Serving family-style in a big, beautiful bowl also makes Creamy Sun-Dried Tomato Fettuccine the star of your dinner table.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Sun-Dried Tomato Fettuccine keeps well in an airtight container in the refrigerator for up to three days. The sauce may thicken as it sits, but it’s easy to bring it back to lusciousness when reheating.

Freezing

While you can freeze the cooked pasta and sauce together, dairy-based sauces like this one may separate a bit upon thawing. If you do freeze it, use a sturdy, freezer-safe container and enjoy within one month for best quality. Stir it well as you reheat to restore the creamy texture.

Reheating

To reheat, gently warm the pasta on the stovetop over medium-low heat, adding a splash of milk or cream to help the sauce loosen up and turn silky again. Microwave works in a pinch, too—just give it a good stir and check for even heating.

FAQs

Can I use a different type Main Course

Absolutely! While fettuccine’s wide noodles are perfect for clinging to the creamy sauce, you can swap in linguine, spaghetti, or even penne depending on what you have on hand.

What protein can I add to Creamy Sun-Dried Tomato Fettuccine?

Grilled chicken or shrimp make excellent toppers for this pasta. For a vegetarian protein boost, try adding sautéed mushrooms or lightly toasted pine nuts.

Does this recipe work with dairy-free alternatives?

Yes, you can substitute the heavy cream for coconut cream or a dairy-free creamer and use a quality plant-based Parmesan. The texture will be a bit different, but you’ll still have a creamy, satisfying result.

Is it too spicy with the red pepper flakes?

Only if you want it to be! The flakes are optional, and you control the heat. Start with a pinch and taste as you go, or skip them entirely for a milder version.

Can I make Creamy Sun-Dried Tomato Fettuccine ahead for a dinner party?

You can prepare the sauce and cook the pasta ahead of time, keeping them separate until you’re ready to toss and serve. This keeps the dish fresh and the pasta from soaking up too much sauce before your guests arrive.

Final Thoughts

You don’t need a special occasion to treat yourself and your loved ones to a bowl of Creamy Sun-Dried Tomato Fettuccine. It’s quick, comforting, and guaranteed to steal the show at your table with its bold flavors and velvety sauce. Grab your ingredients and dive in—you’ll be hooked from the very first twirl!

Creamy Sun-Dried Tomato Fettuccine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a rich and flavorful pasta dish with this Creamy Sun-Dried Tomato Fettuccine recipe. The combination of sun-dried tomatoes, Parmesan cheese, and fresh basil creates a creamy and satisfying sauce that perfectly coats the fettuccine noodles.

Ingredients

Scale

Fettuccine:

12 ounces fettuccine pasta

Sauce:

2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh basil
1/4 cup pasta cooking water reserved

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Instructions

Cook the Fettuccine: Cook fettuccine according to package instructions until al dente. Reserve 1/4 cup pasta cooking water, then drain pasta.
Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in chopped sun-dried tomatoes and cook for 2 minutes. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes if using, stirring until cheese melts and sauce thickens slightly.
Combine and Serve: Add cooked pasta to the skillet and toss to coat evenly. If sauce is too thick, add reserved pasta water a little at a time to loosen. Season with salt and pepper. Remove from heat and stir in fresh basil. Serve immediately.