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Entree
Italian
2 servings
20 minutes
20 minutes
An easy and filling weeknight meal. Making the sauce a day or two ahead allows the taste of the dried tomatoes to marry with the whipping cream and speeds up the process on a work night.
1/2 pound dried fettuccine noodles, cooked, drained
6 tablespoons butter
1/3 cup heavy cream
1 cup Parmesan cheese, shredded
To your taste salt
To your taste pepper
1 (3 oz.) package Dried Red Tomatoes
Freshly grated nutmeg (garnish)
Soak Sun-dried tomatoes in warm water about 20 minutes. Have noodles cooked and drained for use in step 4.
In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned.
Add the cream and tomatoes and boil rapidly until large shiny bubbles form; stir occasionally. You can make this part of the sauce earlier in the day, then reheat, or cover and refrigerate to finish recipe up to three days later.
Reduce heat to medium or place chafing dish over direct flame. Add noodles to the sauce.
Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time--about three additions.
The noodles should be kept moist but not too liquid.
Season with salt and pepper and grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the ground spice.) Serve immediately.
