*Serves 6+

Ingredients:

• 1 package fresh fettucine
• 1 pint heavy cream (I usually use less than this)
• 1 T butter
• 2 T olive oil
• 1/2 c. sun-dried tomatoes, chopped (I used dried ones, not in oil. If you use jarred tomatoes packed in oil, omit the oil above)
• 1 or 2 cloves of garlic
• 1 large head of broccoli
• cooked chicken and/or fresh mushrooms (optional)
• salt/pepper
• paprika
• red pepper flakes (optional)
• shredded fresh parmesan, about a cup

Directions:

Mince the garlic and combine with the oil and chopped sun-dried tomatoes. Let sit for awhile, until ready to use.

Chop the broccoli and flash boil so it’s bright green, but not fully cooked. You don’t want it mushy. If using chicken or mushrooms, chop these now too.

Bring the water to a boil. If your fettucine is fresh, it should only take a few minutes to cook, so you’ll want to make the sauce while the water is heating up. If your pasta is boxed and takes longer, say 10-14 minutes, then wait to make the sauce until you start cooking the pasta.

To make the sauce: Melt the butter in a pan and then add in the broccoli, chicken and mushrooms, if using. Let cook for a few minutes and then add in the garlic/tomato mixture. You might want to turn the heat down to medium/low so as not to burn your garlic. This would be a good time to add in pepper flakes. Cook for a couple minutes until fragrant. Add the cream to the pan of broccoli/sun-dried tomatoes and bring to a slight simmer, but not roiling boil. Remove from heat and add in most of the parmesan and stir until combined/melted. Stir in salt, pepper and paprika. Set aside.

Cook the fresh pasta in the boiling water. If it’s fresh, it should only take 3-5 minutes. Check after 3 minutes. You want it to be al dente and not overcooked.

Drain the pasta well and add it into the sauce. Gently toss the pasta to combine. If the sauce is runny, give it a few minutes, it will thicken upon standing. Or you could always add more cheese. Or soak up excess with garlic bread.

*I typically just make enough for a couple meals. This dish is really easy to adjust. Don’t worry about being super exact. Some fun variations could be omitting the sun-dried tomatoes and adding lemon zest at the finish. Or maybe pesto or roasted red peppers or capers. You can play with the seasonings too. You could go cajun with it, or add some rosemary. The cream carries flavors really well. It’s not healthy enough to merit eating often, but it’s a nice, simple, comforting meal. And is perfect when you’re feeding a crowd.