My daughter Heather has been making a fettuccine with sun-dried tomatoes for years and it’s really, really good. This recipe adds toasted pine nuts to her original, and can be a main course on its own or a base for poached chicken or lobster.
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup diced shallots
¾ cup white wine
½ cup The Essential Homemade Chicken Stock (page 26), or good-quality canned chicken stock or broth
¾ cup heavy cream
1 (12-ounce) jar sun-dried tomatoes in oil, drained and chopped
½ cup toasted pine nuts
1 (16-ounce) box dried fettuccine
1 cup grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
Fill a large stockpot with salted water and bring to a boil over high heat.
Meanwhile, heat the olive oil and butter in a large sauté pan over medium heat. Add the shallots and sauté until tender, 5 to 7 minutes. Add the white wine and stir and scrape to deglaze the pan deposits; then, raise the heat slightly and cook until almost all the wine has evaporated. Stir in the chicken stock, heavy cream, sun-dried tomatoes, and toasted pine nuts.
Add the fettuccine to the boiling water. Cook until al dente, tender but still slightly chewy, following the suggested cooking time on the package. Drain the pasta and add it still slightly dripping to the sauce. Sprinkle in ¾ cup of the grated cheese while tossing the pasta to blend in the cheese.
With pasta servers or tongs, transfer the pasta to individual heated shallow pasta serving bowls or plates, spooning up any sauce remaining in the pan and pouring it over the pasta. Sprinkle each portion with the remaining cheese and chopped basil and parsley. Serve immediately.