Fettuccine Rosa


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  • 1/2 to 2/3 cup Bella Sun Luci sun dried tomatoes julienne cut or halves in oil, oil drained and set aside, sun dried tomatoes pureed and set aside separately
  • 4 lg garlic cloves, rough chopped
  • 1/2 tsp whole dry oregano
  • 1/4 cup dry red wine
  • 4 oz heavy cream
  • 20 oz crushed tomatoes or tomato sauce
  • Salt and pepper to taste
  • Parmesan and fresh thyme leaves (or other fresh herbs) for garnish
  • Serves 4


  • Over a medium flame in a large sauce pan, heat 1 Tbs of the sun dried tomato oil and sauté the garlic, stirring often until light golden.
  • Add the oregano, stir 15 seconds, add the wine and reduce until 1/2-1 oz liquid remains. Add the heavy cream, bring to a simmer, stirring often without boiling over, add the 20 oz tomatoes and sun dried tomato puree.
  • Heat to simmering, turn to low and simmer 10 minutes stirring often, season with salt and pepper and serve hot over just-cooked, well-drained fettuccine.
  • Garnish with thyme (or other fresh herbs) and parmesan.

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