Fettucini with Sun-Dried Tomatoes

1. 1

   In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned.

2. 2

   Add 1/2 cup of the cream and tomatoes and boil rapidly until large shiny bubbles form; stir occasionally.

3. 3

   (You can make this part of the sauce earlier in the day, then reheat.)

4. 4

   Reduce heat to medium or place chafing dish over direct flame.

5. 5

   Add noodles to the sauce.

6. 6

   Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time--about three additions.

7. 7

   The noodles should be kept moist but not too liquid.

8. 8

   Season with salt and pepper and grate nutmeg generously over the noodles (or use about 18 teaspoon of the ground spice.)

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.