SUN-DRIED TOMATO FETTUCCINE

By cooksalot

Ingredients

• 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

Preparation

Step 1

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.
Enjoy!