Ingredients
- 1 1/2 cups whipping cream
- 8 ounces sonoma tomatoes (marinated dried)
- 1/2 pound fettuccine (dried)
- 3 tablespoons chives (chopped)
- 1/2 teaspoon nutmeg
1. Cook pasta in large pot of boiling salted water 5 to 8 minutes until just tender; drain well.
2. Meanwhile, drain tomato marinating oil into large skillet; snip tomatoes in half and reserve.
3. Add 1/2 cup of the cream to the skillet. Cook over high heat, stirring constantly, about 3 minutes until slightly thickened.
4. Reduce heat to medium; add cooked pasta and mix gently.
5. Add 1/2 cup of the cheese, 1/2 cup of the remaining cream and the reserved tomatoes. Lift and mix pasta gently. Repeat with remaining cheese and cream; mix again.
6. Season with salt and pepper. Transfer to warmed individual pasta bowls or large platter. Sprinkle with chives and nutmeg. Serve immediately.
