Creamy Sundried Tomato-Artichoke Linguine Alfredo…now that is a mouthful, both figuratively and literally! Wow!
You guys, I was so bad last night that I don’t even want to tell you how sinfully naughty I really was. But, I’m going to…because maybe it will make you feel better about making this when you do. Last night, I made homemade ice cream AND this pasta…and I ate them both. I also slathered hot fudge on my ice cream and even though I could feel the calories padding my already well-padded tush, I kept on eating. Yup. And it was delicious and worth every single bite! I’ll share the ice cream with you guys at a later date, it was really good. Plain vanilla that makes the perfect base for your favorite add-ins/on’s whatever.
Anyway, this recipe was one of those “fly by the seat of my pants,” concoctions born from an basic understanding of how to cook. We all have those, right? The artichokes were a nice tart addition complimenting the rosy sweet, salty, almost smoky flavor of the sundried tomatoes. I didn’t add any meat to this last night, but for lunch today I added a bit of roasted chicken and it was even better that way, so you decide how you’d like to do this. I would imagine shrimp or steak, fish, pretty much any other type of protein would go well also.
These are the artichokes I used (ABOVE), they are inexpensive and still really delicious. Perfect for cooking. this brand also has them in a jar packed with oil, and those would work as well. If you don’t like vinegar, tart type things, you may want to either go the oil route or soak these in some water prior to using them. I did not soak mine.
Next, I sliced my sundried tomatoes in thin slices. Be careful for those precious digits, as always we need to keep them. Aren’t these beautiful? I love them they are so delicious. Honestly though, if you’re not a fan of artichokes and sundried tomatoes, then feel free to omit them both. This alfredo sauce is the perfect base for anything. You can add fresh or frozen peas, bacon, onions, really whatever you can think of. You can even serve the sauce with pasta alone, which works especially well if you have some fresh or really nice pasta you want to be the star of the show.
This is what your sundried tomatoes should like after you’ve sliced them. Nice, thin strips. I forget now which brand I used, but if you’re interested, let me know in the comments below and I will be sure to check for you. Don’t these look like peppers? I kept looking at them last night, thinking “these look like peppers…” Well, they don’t taste like peppers, but again this is something you could certainly add to your sauce to make it your own.
Before adding your pasta to the water, make sure it has reached a rolling boil. This photo depicts it pretty well, you want your water to look just like this. I also use whole grain pasta, we barely ever have regular white pasta in our house anymore. I will occasionally use it for lasagna or shells but that’s about it. I really like the nutty flavor of whole grain pasta. It’s also really great on it’s own with a little bit of salt and fresh ground pepper, and olive oil.
Heavy whipping cream has so many uses! Once upon a time, I thought the authentic alfredo sauce was made of cream cheese and milk. Once I did some research and realized, it in fact, is NOT my life changed. Alfredo homemade the right way is so much better than any cream cheese alfredo could ever dream of being! But, to set the record straight, there are occasions when I will still use cream cheese, just not often!
Look at that sauce! I’m not even hungry and I am drooling. This is before the mix in of the artichokes.
Absolutely delicious, and one sure to please! Especially if you’re looking for a bowl full of comfort food!
Creamy Sundried Tomato-Artichoke Linguine Alfredo
|Prep time||30 minutes|
|Cook time||10 minutes|
|Total time||40 minutes|
- 8 oz Pasta
- 1 cup Heavy Whipping Cream
- 1 cup Italian Five Cheese (I used Kraft Italian 5 cheese, but make sure whatever you use has Parmesan cheese or use only Parm.)
- 1 teaspoon Salt (to taste)
- use discretionCheese for garnish
- 14 Small Sundried Tomatoes
- 1 can Artichokes
- 1 teaspoon Garlic
|Boil 2 quarts of water over high heat.|
|Slice sundried tomatoes into thin strips. Open can of artichokes and slice those as well.|
|In a medium saucepan, add whipping cream and heat until just bubbling. Add cheese and stir until it reaches desired consistency.|
|Add artichokes, sundried tomatoes, and seasonings, mix well.|
|Serve sauce over pasta and garnish with cheese.|