Description

Turn any weeknight into a celebration with this creamy, dreamy pasta that feels like a warm hug and tastes like it came straight from an Italian trattoria. Ripe tomatoes, plenty of garlic, a splash of cream, and a shower of Parmesan come together to coat tender fettuccine in a sauce that’s equal parts fresh, rich, and irresistible. With just 30 minutes and a handful of pantry staples, you’ll have a dish that’s comforting enough for cozy nights in and elegant enough for dinner with friends.

Ingredients

Scale

16 oz fettuccine pasta (or tagliatelle, pappardelle, rigatoni)
4 cups diced fresh tomatoes (or 1 can crushed San Marzano)
6 garlic cloves, minced
1 cup sun-dried tomatoes, chopped (optional)
2 cups heavy cream (or half-and-half/coconut milk for variations)
1 cup freshly grated Parmesan cheese
4 tbsp olive oil (use sun-dried tomato oil for extra flavor!)
½ cup fresh basil, chopped
Salt & black pepper to taste
Pinch of red pepper flakes (optional)

Instructions

Cook pasta – Boil in salted water until al dente. Reserve ½ cup pasta water before draining.
Sauté aromatics – Heat olive oil, cook garlic and sun-dried tomatoes for 1–2 minutes until fragrant.
Cook tomatoes – Add fresh tomatoes, season, and let them break down for 5–7 minutes.
Make sauce – Reduce heat, stir in cream and Parmesan, and simmer gently until smooth and slightly thickened. Add pepper flakes if desired.
Combine – Toss in pasta, adding splashes of pasta water until the sauce is silky and clings to every strand. Stir in most of the basil, saving some for garnish.
Serve – Top with extra Parmesan, fresh basil, and a drizzle of good olive oil.

Notes

Protein boost: Add cooked shrimp, chicken, or sausage.
Veggie version: Wilt in spinach or arugula at the end.
Herb swap: Try thyme or oregano instead of basil.
Vodka twist: Deglaze tomatoes with ¼ cup vodka before adding cream.
Dairy-free: Use coconut milk + vegan Parmesan or nutritional yeast.

Nutrition

Calories: 480 cal Per Serving
Fat: 28g
Carbohydrates: 45g
Protein: 15g