Creamy Tuscan Sun-Dried Tomato Pasta

How to Make Creamy Tuscan Sun-Dried Tomato Pasta

Total time: 25 min · Yields 4 servings

1. 1

   Boil the Pasta

   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until just barely al dente. Reserve 1 cup of starchy pasta water before draining.

2. 2

   Sauté Aromatics

   While the pasta cooks, heat 2 tablespoons of the reserved tomato oil in a large skillet over medium heat. Add the shallots and cook for 3 minutes until translucent. Stir in the garlic and red pepper flakes, cooking for another 60 seconds until fragrant.

3. 3

   Build the Sauce

   Add the sliced sun-dried tomatoes to the skillet and stir to combine. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in the Parmesan cheese until the sauce is smooth and slightly thickened.

4. 4

   Toss and Wilt

   Add the cooked pasta and the baby spinach to the skillet. Toss continuously, adding small splashes of the reserved pasta water as needed to loosen the sauce until it coats every strand of pasta. The spinach should be just wilted.

5. 5

   Garnish and Serve

   Season with salt and plenty of freshly cracked black pepper. Transfer to warm bowls and top with fresh basil leaves and extra Parmesan if desired.