halfbakedharvest4.6
Brown Butter Cherry Tomato Fettuccine Alfredo
A classic pasta updated with a rich and creamy sauce, burst cherry tomatoes, and fresh herbs!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●whisk
📝 Preparation Steps
1
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.2. Meanwhile, heat a large skillet over medium heat. Add the olive oil, tomatoes, 1 tablespoon sage, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes just begin to burst, about ⏱️ 8 minutes. Remove from the skillet to a plate.3. To the same skillet, melt the butter over medium heat, cooking until the butter begins to brown, about ⏱️ 3-4 minutes. Reduce the heat to low, add the garlic, oregano, 1 tablespoon sage, and a pinch of crushed red pepper. Cook ⏱️ 1 minute, then pour in the milk and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook ⏱️ 5-8 minutes, until thickened slightly. Stir in the parmesan. Season with salt + pepper. Toss in the pasta and basil and cook ⏱️ 3-5 minutes, then remove from the heat.4. Divide the fettuccine between plates and top with tomatoes. Eat and enjoy immediately.
red pepper flakes1 pinchgarlic, chopped3 clovescream cheese2 ounces
Nutrition Facts
calories
731 kcal
serving Size
1 serving
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