Fettuccine a La Ferrari
Indulge in the luxurious flavors of Fettuccine a La Ferrari, a dish that combines elegance and simplicity for the ultimate pasta experience. This recipe features tender fettuccine coated in a creamy garlic-infused sauce, enriched by the tangy sweetness of sun-dried and cherry tomatoes. With a touch of heat from red pepper flakes and the fresh brightness of basil, every bite is a perfect balance of comfort and sophistication. The sauce, made velvety with heavy cream and Parmesan cheese, clings to each noodle, delivering bursts of rich flavor. Quick to prepare in just 35 minutes, this restaurant-quality pasta is perfect for impressing guests or treating yourself to an elevated weeknight dinner. Serve it with a sprinkle of extra Parmesan and a crusty baguette on the side for an unforgettable meal.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 2 cups Cherry tomatoes, halved
- 1 cup Heavy cream
- 1 cup Sun-dried tomatoes, chopped
- 1 cup Grated Parmesan cheese
- 0.5 cup Fresh basil leaves, chopped
- 0.5 tsp Red pepper flakes
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 quarts Water
- 2 tbsp Kosher salt (for pasta water)
Instructions
Bring 4 quarts of water to a rolling boil in a large pot. Add 2 tablespoons of kosher salt to the water, then cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften and release their juices.
Lower the heat to medium-low and stir in the heavy cream. Allow the mixture to simmer gently for 2-3 minutes, then add the chopped sun-dried tomatoes, grated Parmesan cheese, and half of the fresh basil. Stir until the cheese has melted and the sauce is smooth.
Season the sauce with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and 0.5 teaspoons of red pepper flakes. Adjust seasoning to taste.
Toss the cooked fettuccine in the skillet with the sauce, adding reserved pasta water a few tablespoons at a time until the sauce reaches your desired consistency.
Plate the fettuccine and garnish with the remaining fresh basil. Optionally, sprinkle with additional Parmesan cheese and a pinch of red pepper flakes for extra flavor.
Serve immediately and enjoy your Fettuccine a La Ferrari!
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 15226 mg | 662% | |
| Total Carbohydrate | 337.6 g | 123% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 68.4 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1508 mg | 116% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 5327 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
