Creamy pasta blended with sun-dried tomatoes, Parmesan, and fresh basil for irresistible Italian-inspired flavor.
# What You Need:
→ Pasta
01 - 14 oz fettuccine or preferred pasta
→ Sun-Dried Tomato Alfredo Sauce
02 - 2 tablespoons unsalted butter
03 - 3 garlic cloves, minced
04 - 3.5 oz sun-dried tomatoes, oil-packed, drained and finely chopped
05 - 1 cup heavy cream
06 - 2 oz cream cheese, cut into cubes
07 - 1 cup freshly grated Parmesan cheese
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
10 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - 2 tablespoons fresh basil, chopped
12 - Additional grated Parmesan, for serving
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup of the cooking water, and set pasta aside.
02 - In a large skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Stir in the finely chopped sun-dried tomatoes and cook for 2 minutes, allowing flavors to meld.
04 - Pour in the heavy cream and add the cubed cream cheese. Stir continuously until the cream cheese is fully melted and the sauce becomes smooth.
05 - Add the grated Parmesan cheese. Stir until melted and the sauce thickens. Add a portion of reserved pasta water as needed for desired sauce consistency.
06 - Season generously with salt, black pepper, and crushed red pepper flakes, if desired.
07 - Toss the cooked pasta with the sauce in the skillet until evenly coated.
08 - Immediately serve, garnished with fresh chopped basil and additional Parmesan cheese.
