Creamy Sun-Dried Tomato Fettuccine: An Incredible Ultimate Recipe
Introduction
Close your eyes and imagine a warm bowl of ribbon-like fettuccine swathed in a satin-smooth cream sauce, flecked with jewel-toned sun-dried tomatoes and fragrant basil. The first forkful greets you with the gentle snap of al dente pasta, a silky embrace of cream, and a concentrated hit of sun-dried tomato umami that lingers on the palate. Garlic and Parmesan add savory depth while a whisper of crushed red pepper lifts the finish. This is comfort in a bowl—both indulgent and deeply satisfying.
This recipe is perfect for date nights, cozy weeknight dinners when you want something special in 20–30 minutes, and for feeding guests without hours in the kitchen. If you love creamy, tomato-forward pasta dishes, you might appreciate the similar rich flavors in this creamy Tuscan-style seafood pasta recipe I often reference for inspiration: Creamy Tuscan Shrimp with Sun-Dried Tomatoes.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy — great for cooks of any skill level
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Values are approximate and calculated from standard ingredient databases (e.g., USDA FoodData Central) and verified against public health nutrition references; actual values vary by brand and specific products used.
- Calories: ~750 kcal
- Protein: ~23 g
- Carbohydrates: ~74 g
- Fat: ~38 g
- Saturated Fat: ~20 g
- Fiber: ~4–6 g
- Sodium: will vary widely (Parmesan and added salt are significant contributors)
Notes:
- These figures assume 12 oz (340 g) dry fettuccine, 1 cup heavy cream, 1 cup grated Parmesan, 1 cup chopped sun-dried tomatoes (oil-free), and 2 tbsp olive oil. Use lower-fat dairy or smaller cheese portions for a lower-calorie option.
- For authoritative guidance on dietary recommendations and nutrient data, see government nutrition resources such as the USDA FoodData Central and public health guidance (e.g., CDC and Mayo Clinic overview of fats and portioning).
Why You’ll Love It
This dish combines three irresistible qualities: luxurious texture, concentrated tomato flavor, and effortless comfort. The cream provides a velvety mouthfeel that clings to every strand of pasta; sun-dried tomatoes deliver intense, tangy-sweet umami that elevates the sauce without heavy acidity; and Parmesan adds savory sharpness for balance. It’s ideal when you want an impressive meal with minimal fuss—perfect for entertaining, a comforting solo dinner, or as a warm centerpiece at seasonal gatherings. If time is tight but you want flavor that feels gourmet, this is your go-to.
Step-by-Step Instructions
Ingredients
- 12 ounces fettuccine pasta
- 1 cup heavy cream (240 ml)
- 1 cup sun-dried tomatoes, chopped (if oil-packed, drain and reserve a bit of the oil)
- 1 cup grated Parmesan cheese (about 100 g), plus extra for serving
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional)
- Crushed red pepper flakes (optional, for heat)
Optional ingredients and substitutions
- For lighter creaminess: substitute half-and-half or use 1 cup milk + 2 tbsp cream (texture will be lighter).
- Vegan: use plant-based cream (such as full-fat coconut cream for richness) and vegan Parmesan; swap fettuccine for gluten-free if needed.
- Gluten-free: use gluten-free fettuccine and adjust cook time.
- Extra vegetables: baby spinach or arugula stirred in at the end brightens the dish.
- Protein: add grilled chicken, shrimp, or pancetta for additional heft.
Method
- Bring a large pot of salted water to a rolling boil. Cook fettuccine according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain the pasta.
- While pasta cooks, heat olive oil in a large skillet over medium heat. If using oil-packed sun-dried tomatoes and you reserved oil, use 1 tablespoon of that oil in place of part of the olive oil.
- Add minced garlic to the skillet and sauté 30–60 seconds until fragrant (do not brown).
- Add chopped sun-dried tomatoes and cook 1–2 minutes to combine flavors.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and let the sauce thicken slightly, about 2–3 minutes.
- Stir in grated Parmesan, whisking until the cheese melts and the sauce becomes smooth. Season with salt and pepper; add a pinch of crushed red pepper if using.
- Add the drained fettuccine to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.
- Taste and adjust seasoning. Finish with torn fresh basil and a sprinkle of extra Parmesan. Serve immediately.
Practical tips
- Avoid overheating the cream after adding cheese; high heat can cause the sauce to break or become grainy.
- Reserve pasta water intentionally—its starch helps the sauce adhere and smooth out consistency.
- For best texture, don’t overcook the fettuccine; aim for a slight bite (al dente).
Best Pairings
- Simple green salad with a bright lemon vinaigrette to cut the richness.
- Roasted or sautéed vegetables (asparagus, broccolini, or glazed carrots).
- A crisp white wine like Pinot Grigio or a medium-bodied Chardonnay complements cream and tomato flavors.
- For a casual pairing, serve with garlic bread or crusty ciabatta to soak up sauce.
- For dessert, something light—fruity sorbet or a citrus panna cotta—keeps the meal balanced. Or round out the evening with a sweet treat like this twist on banana bread after dinner: Banana Bread with Caramel Swirl.
Keeping it Fresh
- Room temperature: Because this sauce contains dairy, do not leave servings out at room temperature for more than 2 hours (1 hour in hot environments), per standard food-safety guidance.
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of milk or cream to restore creaminess, or microwave in short bursts, stirring between intervals.
- Freezer: You can freeze portions for up to 2 months, but be aware cream-based sauces may slightly separate when thawed. Reheat slowly and whisk in a little fresh cream or milk to re-emulsify.
Chef’s Advice
- Use freshly grated Parmesan (not pre-grated powder) for the best melting and flavor.
- If your sauce splits (fat separates), remove from heat and whisk in a tablespoon of cold water or a splash of cream—this can bring it back together.
- For depth, sauté a small shallot with the garlic or add a tablespoon of tomato paste briefly before adding cream.
- Taste as you go—sun-dried tomatoes vary in saltiness; hold back on added salt until the dish comes together.
- For a glossy finish, stir in 1 teaspoon of butter off the heat before serving.
Creative Twists
- Protein boost: Add sliced grilled chicken or seared shrimp. Toss in warm cooked shrimp in step 7 to combine flavors quickly.
- Veg-forward: Fold in a couple of handfuls of baby spinach or arugula at the end until wilted for color and freshness.
- Smoky twist: Use smoked sun-dried tomatoes or add a few strips of crisped pancetta for a savory, smoky note.
- Vegan/Plant-based: Replace heavy cream with full-fat cashew cream (blend soaked cashews with water until smooth) and swap Parmesan for a nutritional yeast–based topping.
- Lighter option: Use half-and-half and reduce Parmesan to 1/2 cup; finish with a squeeze of lemon to brighten.
Recipe Q&A
Q: Can I use oil-packed sun-dried tomatoes?
A: Yes—use drained tomatoes and consider using 1 tablespoon of the oil with the olive oil for extra flavor. Reduce added olive oil if you include tomato oil.
Q: My sauce is too thin—how do I thicken it?
A: Simmer gently to reduce liquid, or whisk in a small amount of grated Parmesan which will help thicken. You can also mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in over low heat, keeping it brief.
Q: How do I make this gluten-free?
A: Substitute a quality gluten-free fettuccine and follow package instructions for cook time. Texture may vary slightly.
Q: Can I prep ahead?
A: You can chop the sun-dried tomatoes and grate the cheese ahead of time. Cooked pasta and sauce are best freshly combined, but you can assemble and reheat as described in storage instructions.
Q: Is there a lower-calorie version?
A: Yes—use half-and-half or a lower-fat milk blended with a little cornstarch to mimic cream, reduce the Parmesan by half, and add more vegetables to bulk the dish.
Conclusion
This Creamy Sun-Dried Tomato Fettuccine is a beautiful balance of luxurious texture and concentrated tomato flavor—quick enough for a weeknight, elegant enough for guests. Give it a try, tweak it to your taste, and share your photos or tips with the community; I love seeing how readers make it their own. For additional inspiration on similar tomato-and-cream pasta preparations, check out this delightful spin on the theme at Creamy Sundried Tomato and Spinach Pasta – For the Love of Gourmet, and for an alternative take with an Alfredo lean, see this popular version: Sun-Dried Tomato Fettuccine Alfredo – Damn Delicious.
Enjoy—and happy cooking!
Print
Creamy Sun-Dried Tomato Fettuccine
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A luxurious creamy fettuccine with sun-dried tomatoes, garlic, and Parmesan, perfect for date nights and cozy dinners.
Ingredients
- 12 ounces fettuccine pasta
- 1 cup heavy cream (240 ml)
- 1 cup sun-dried tomatoes, chopped
- 1 cup grated Parmesan cheese (about 100 g)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional)
- Crushed red pepper flakes (optional, for heat)
Instructions
- Bring a large pot of salted water to a rolling boil. Cook fettuccine according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain the pasta.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic to the skillet and sauté for 30–60 seconds until fragrant.
- Add chopped sun-dried tomatoes and cook for 1–2 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and let the sauce thicken slightly for 2–3 minutes.
- Stir in grated Parmesan, whipping until melted and smooth. Season with salt and pepper; add crushed red pepper if using.
- Add the drained fettuccine to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.
- Adjust seasoning and finish with torn fresh basil and a sprinkle of extra Parmesan. Serve immediately.
Notes
To lighten the dish, substitute lower-fat cream or use half-and-half. Store leftovers in an airtight container for 3–4 days; reheat with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pasta Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 6g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 80mg
