Italian Herb Fettuccine with Sun-Dried Tomato Cream Sauce
Silky fettuccine tossed in a luscious sun-dried tomato cream sauce infused with aromatic Italian herbs and Parmesan. This italian-inspired pasta ready in about 25 minutes blends fettuccine pasta, olive oil, chopped sun-dried tomatoes in oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 1/2 cup, chopped sun-dried tomatoes in oil
- 3, minced garlic cloves
- 1 cup heavy cream
- 1/4 cup, chopped fresh basil leaves
- 1 tsp dried oregano
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
- 1/2 cup reserved pasta water
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine pasta and cook for 9-11 minutes until al dente. Reserve 1/2 cup pasta water and drain pasta.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes, sautéing for 2-3 minutes until fragrant.
- Step 3: Stir in 1 cup heavy cream, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Simmer gently for 3-4 minutes until the sauce thickens slightly.
- Step 4: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water, 1 cup grated Parmesan cheese, and 1/4 cup chopped fresh basil. Toss vigorously for 1-2 minutes until the cheese melts and the sauce coats every strand, adjusting consistency with pasta water as needed.
- Step 5: Serve immediately, garnished with extra basil or Parmesan if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Herb Fettuccine with Sun-Dried Tomato Cream Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Italian Herb Fettuccine with Sun-Dried Tomato Cream Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Italian Herb Fettuccine with Sun-Dried Tomato Cream Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Herb Fettuccine with Sun-Dried Tomato Cream Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Herb Fettuccine with Sun-Dried Tomato Cream Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
