Sonoma Fettuccine Alfredo
Submitted by lucky89109
Wine country fettuccine alfredo with marinated sun-dried tomatoes, cream, Parmesan, and fresh chives. A Sonoma twist on the Italian classic, ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minThis isn’t your standard cream-and-cheese alfredo. It’s got a Sonoma Valley attitude.
Marinated sun-dried tomatoes bring concentrated, tangy sweetness to the sauce, and their oil becomes the cooking fat. No butter needed. That oil hits the skillet first, then the cream reduces with it into something rich and slightly smoky.
The Parmesan and remaining cream get folded in gradually, coating every strand of fettuccine in a silky sauce studded with those jewel-red tomato halves.
A finishing sprinkle of fresh chives and nutmeg adds an aromatic lift that keeps the whole dish from feeling heavy.
Pro Tips
- Use the marinating oil from the sun-dried tomatoes as your cooking fat. It’s packed with flavor and replaces butter entirely.
- Add the cheese and cream in stages, not all at once. Gradual additions create a smoother, more emulsified sauce.
- Serve immediately on warmed plates or bowls. Alfredo sauce thickens quickly as it cools and loses that glossy, silky texture.
Ingredients
Directions
Cook pasta in large pot of boiling salted water 5 to 8 minutes Meanwhile, drain tomato marinating oil into large skillet; snip tomatoes in half and Add ½ cup of the cream to the skillet. Cook over high heat, stirring constantly, about 3 minutes until slightly thickened. Reduce heat to medium; add cooked pasta and mix gently. Add ½ cup of the cheese, ½ cup of the remaining cream and the cheese, ½ cup of the remaining cream and the reserved tomatoes. Lift and mix pasta gently. Repeat with remaining cheese and cream; mix again. Season with salt and pepper. Transfer to warmed individual pasta bowls or large platter. Sprinkle with chives and nutmeg. Serve immediately.
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