From the Cook
From the Cook
From the Cook
1/4
Sundried Tomato Cream Fettuccine
Instructions
1
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Cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
2
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In a pan over medium heat, melt butter with olive oil. Add minced garlic and cook until fragrant.
3
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Add sundried tomatoes and cook for 2–3 minutes. Pour in broth and stir.
4
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Add heavy cream and bring to a simmer. Stir in tomato paste until fully combined.
5
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Season with salt, pepper, garlic powder, onion powder, paprika, and parsley.
6
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Stir in 3/4 cup Parmesan and 3/4 cup mozzarella until melted and creamy.
7
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Mix in cooked pasta, adding reserved pasta water as needed for consistency.
8
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Add chopped basil and additional Parmesan and mozzarella. Mix well.
9
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Serve topped with more cheese and fresh basil.
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Tips & Tricks (5)
- Sundried Tomato Reconstitution 💧Soak sundried tomatoes in hot water for 10-15 minutes before chopping to restore their softness and intensify their flavor profile.
- Pasta Water Magic 💦Always reserve 1 cup of pasta water before draining - its starchy consistency is crucial for creating a silky, emulsified sauce that perfectly coats the fettuccine.
- Layered Cheese Technique 🧀Add Parmesan first for a salty base, then finish with mozzarella for maximum meltability and a luxurious, stretchy texture in the final dish.
- Garlic Infusion Trick 🧄Gently bloom garlic in butter at low heat to prevent burning and release its most complex, nutty aromatics into the sauce.
- Cream Sauce Stability 🥄Incorporate tomato paste before adding cream to stabilize the sauce and prevent potential curdling, ensuring a smooth and consistent texture.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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