Fettucini With Sun Dried Tomatoes
Serving Size : 4
Ingredients for prepare Fettucini With Sun Dried Tomatoes
:
| Amount | Measure | Ingredient - Preparation Method |
| 6 | tablespoons | butter |
| 1 1/3 | cups | whipping cream |
| 4 | cups | tagliarini or egg noodles - hot, cooked, |
drained
fettucini with sun dried tomatoes |
| 1 | cup | parmesan cheese - shredded |
salt and pepper to taste
nutmeg freshly grated
fettucini with sun dried tomatoes |
| 8 | ounces | "bella" sun-dried tomatoes in oil |
recipe Fettucini With Sun Dried Tomatoes
In a wide frying pan or
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chafing dish over high heat on a range, melt butter until it is lightly browned. Add 1/2
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cup of the cream and tomatoes and boil rapidly until large shiny bubbles form; stir occasionally. (You can make
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this part of the sauce earlier in the day, then reheat.) Reduce heat
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to medium or place chafing dish over direct flame. Add noodles to the sauce. Toss vigorously with 2 forks, and
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pour in the cheese and the remaining cream, a little at a time--about three additions. The noodles should be kept
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moist but not too liquid. Season with salt and pepper and grate nutmeg generously over the
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noodles (or use about 1/8 teaspoon of the ground spice.) Serve immediately.
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