If you’ve ever been to the Cheesecake Factory, you’ll know that choosing from their overwhelmingly large menu is just the beginning. Their recipes really deliver on flavor and we can’t get enough of those tasty dishes. (As recognized by our expanding waistlines.) After a particularly tasty CF session, we came home and decided to try our hand at recreating one of our favorites: the sun-dried tomato fettuccine. And let us just say–we were pretty impressed with the results and you will be too!
While you could go to any restaurant that serves pasta and find a tomato-based dish, you’d be more hard-pressed to find one that uses sun-dried tomatoes as its base. There’s something about the flavor that makes the dish really special and the added element of delicious creaminess only makes things better. This recipe is pretty straightforward and definitely something you could make after a long day; what a reward it is to come home to! Whether or not you’ve tried the original, you should add this to your weekly dinner routine and be amazed!
Sun-Dried Tomato Fettuccine
- 1 pound fettuccine pasta
- 1 (14.5 oz.) can diced tomatoes, drained
- 2/3 cup heavy cream
- 1/2 cup half-and-half
- 1/2 cup parmesan cheese, grated
- 1/2 cup sun-dried tomato halves
- 5 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoons crushed red pepper flakes
- kosher salt and freshly ground pepper, to taste
- Bring a large pot of salted water to boil and cook fettuccine according to packing instructions, or until al dente.
- Drain pasta, reserving 1/4 cup pasta water, and set aside.
- Heat olive oil in a large pan or skillet over medium-high heat and cook minced garlic for 1-2 minutes, or until fragrant.
- Add sun-dried tomatoes and cook for 2 minutes, then add diced tomatoes and tomato paste, stirring with a wooden spoon to break down and incorporate the paste.
- Season with salt, pepper and crushed red pepper flakes. Then cook for 5 minutes, or until somewhat reduced.
- Pour in cream and half-and-half and bring mixture to a boil. Reduce heat to low and simmer for 10 minutes, or until thickened.
- Stir in parmesan cheese, whisking vigorously until smooth, taste and adjust seasoning, if necessary.
Note: if sauce is too thick, pour in some of reserved pasta water. Otherwise, leave as is.
- Transfer pasta to sauce and toss to coat. Divide among serving plates or bowls and serve with more parmesan cheese.
Recipe adapted from Table For Two