Ingredients:

  • 1 lb fettuccine pasta
  • 1 tbsp kosher salt
  • 8.5 oz jar oil-packed sun-dried tomatoes
  • 2 medium shallots, minced
  • 4 cloves garlic, minced
  • 0.5 cup dry white wine
  • 0.5 tsp crushed red pepper flakes
  • 1 cup heavy cream
  • 0.5 cup reserved starchy pasta water
  • 0.5 cup freshly grated Parmesan Reggiano
  • 0.25 cup fresh basil, chiffonade
  • 1 tbsp fresh lemon juice

Instructions:

  1. Bring a large pot of water to a boil with 1 tablespoon of kosher salt. Cook the pasta for 8 minutes for al dente, or according to package directions for your desired texture.
  2. While the pasta cooks, heat 2 tablespoons of the reserved oil from the sun-dried tomato jar in a large skillet over medium heat. Add the minced shallots and sauté for 3 minutes until translucent.
  3. Add the minced garlic and the sun-dried tomatoes (sliced into strips) to the skillet. Sauté until the garlic is fragrant, then deglaze the pan with the white wine, scraping the bottom to release the fond. Reduce the wine by half.
  4. Lower the heat and stir in the heavy cream and 1/2 cup of the starchy pasta water. Simmer gently for 3-4 minutes until the sauce begins to thicken and coat the back of a spoon.
  5. Transfer the cooked pasta directly into the skillet. Toss thoroughly to coat. Remove the pan from the heat and stir in the Parmesan Reggiano, fresh basil, and lemon juice until the cheese is melted and the sauce is velvety.