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Pasta Innamorati with Sun-dried Tomatoes and Cream Sauce

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For Valentine’s day I’m cooking Pasta Innamorati – which is meatless yet its rich, creamy, heartwarming flavors will make your sweetie feel special. A few years ago, when a co-worker came back from a vacation in Italy with her boyfriend, she was in such a state of passionate exuberance that she happily shared this recipe with me which she learned on her trip. I tried it a few times and it has become a favorite at our home.

The thick, cream sauce coats the languid, long fettuccine noodles. As you twirl the pasta with your fork, the slivers of sweet-savory sun-dried tomatoes cling and you have no choice but to savor each bite with relish. It is a decadent-tasting dish yet quite simple to prepare very quickly.

Skip the long restaurant lines and don’t bother with the hard-to-get reservations during Valentine’s, which really has become a full blown commercialized holiday. Instead, enjoy a cozy evening at home with the one you love and indulge on this easy to cook pasta meal. It’s so scrumptious that you’ll find yourself cooking this dish way beyond Valentine’s day, as you should. After all, everyday is a reason to love.

Pasta Innamorati - with Sun-Dried Tomatoes and Cream Sauce

Nothing else is sweeter than cooking this Pasta Innamorati for the one you love, especially on Valentine's Day. This pasta dish is incredibly simple to make, yet superb in all the right ways. You only need a few basic ingredients -- the pasta, sun-dried tomatoes and cream, plus a good bottle of wine (or two), and of course, that special someone to cook for. I guarantee this dish will make the evening very special. This is an Asian in America recipe which first published on QuirkDIY.com. Serves 2
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: Pasta Innamorati Sun Dried Tomatoes Cream Sauce
Servings: 2 people
Calories: 651kcal
Author: Asian In America - Elizabeth Ann Quirino


  • 1 pound Fettuccine pasta cooked according to package directions
  • 2 Tablespoons extra virgin olive oil
  • 6 to 8 cloves garlic chopped fine
  • 3 pieces red bell peppers or combine with 1 yellow or orange for better presentation, seeded, sliced thin
  • 3/4 cup sun-dried tomatoes in olive oil drained, sliced thin sun-dried tomatoes
  • 2 to 3 Tablespoons fresh chopped parsley
  • 1 1/4 cups heavy cream
  • 1/2 cup freshly-grated parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • for serving: loaf of bread


  • 1.Boil the pasta according to package directions
    .2. Meanwhile, in a non-stick large skillet, over medium-high heat, add the olive oil.
    3. Add the garlic, red peppers, and sun-dried tomatoes. Mix well
    .4. Blend in the heavy cream. Lower heat to a slow simmer so cream does not curdle. Mix ingredients well.
    5. As soon as the pasta boils al dente, drain and add this to the heavy cream mixture in the skillet. Incorporate all the ingredients together. Season with salt and pepper
    .6. Sprinkle the parmesan cheese on top. Garnish with chopped parsley.
    7. Serve this pasta dish with a good loaf of bread. Enjoy with your sweetheart.
    Cook’s Comments: Sun-dried tomatoes can be bought dried in a package or bottled in olive oil, as described in this recipe. If you have the dried tomatoes in a plastic package, soak them for 8 to 10 minutes in hot water to soften. For easier slicing, use scissors. And feel free to substitute any pasta that you prefer if fettuccine is not available

Copyright Notice:

  • .Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]


Serving: 1t | Calories: 651kcal | Carbohydrates: 7g | Protein: 4g | Fat: 69g | Saturated Fat: 36g | Cholesterol: 204mg | Sodium: 1221mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2234IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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