Recipe: Fettuccini with Sun-Dried Tomatoes in Parmesan Cream Sauce

FETTUCCINI WITH SUN-DRIED TOMATOES

6 tablespoons butter
1 1/3 cups heavy whipping cream, divided use
1 (8 oz) jar Bella brand sun-dried tomatoes in oil
4 cups hot cooked fettuccini or egg noodles, drained
1 cup shredded Parmesan cheese
Salt and pepper, to taste
Nutmeg, freshly grated

In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned. Add 1/2 cup of the heavy cream and the 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.)

TO SERVE:
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 - in 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.

Makes 4 servings
Source: Bella Sun Dried Tomatoes product recipe leaflet, 1990's