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- 12 oz fettuccine or your favorite pasta - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 teaspoon red pepper flakes (adjust to taste) - 1 cup heavy cream - 1 cup grated Parmesan cheese - Salt and freshly ground black pepper to taste - 1/4 cup fresh basil, chopped (plus extra for garnish) The main ingredients make this dish shine. The fettuccine serves as a perfect base. Olive oil gives a rich flavor. Garlic adds depth and warmth. Cherry tomatoes bring a sweet burst. Red pepper flakes add just the right kick. Heavy cream creates a smooth sauce. Parmesan cheese adds a rich, salty finish. Fresh basil brightens every bite. - 1/4 cup sun-dried tomatoes, chopped (optional for a flavor boost) Sun-dried tomatoes can step up the flavor. They add a chewy texture and extra taste. You can also consider adding sautéed mushrooms or spinach for more color and nutrients. These options make the dish even more special. - Gluten-free pasta for a gluten-free option - Plant-based cream and cheese for a vegan version If you need gluten-free, swap the pasta for a gluten-free type. For vegans, use plant-based cream and cheese. These swaps keep the spirit of the dish while meeting your needs. Enjoy experimenting with these options! {{ingredient_image_1}} Start by boiling a large pot of salted water. Once it boils, add your pasta. I recommend fettuccine for a great texture. Cook it until it is al dente, following the package directions. This usually takes about 8 to 10 minutes. After cooking, drain the pasta but keep about 1 cup of the pasta water. Set the pasta aside and let it rest. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 4 minced garlic cloves. Stir it for about 1 minute until it becomes fragrant. Next, add 1 cup of halved cherry tomatoes and 1 teaspoon of red pepper flakes. Cook this mixture for about 3 to 4 minutes. You want the tomatoes to soften but not turn mushy. Pour 1 cup of heavy cream into the skillet with the garlic and tomatoes. Stir it well and let it simmer gently for 2 to 3 minutes. Then, add 1 cup of grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Now, add the cooked fettuccine to the skillet. Toss it well to coat the pasta in the creamy sauce. Season with salt and freshly ground black pepper to taste. For a fresh touch, stir in 1/4 cup of chopped basil and optional sun-dried tomatoes. Make sure everything is well combined. Your pasta is now ready to serve! To make your sauce extra creamy, use heavy cream. This adds richness. If you want more creaminess, add more cheese. Grated Parmesan melts well and blends nicely. You can also use a bit of the reserved pasta water. This helps adjust the sauce's thickness without losing creaminess. Fettuccine works great for this dish, but you can try other types too. Penne, rigatoni, or even spaghetti can give you a fun twist. Just make sure the pasta can hold the sauce well. Longer shapes like fettuccine coat better, but short shapes trap sauce inside. Seasoning is key to a great Marry Me Pasta. Start with salt in the boiling water. This adds flavor to the pasta. Taste your sauce as you cook. Adjust with salt and black pepper. Red pepper flakes give a nice kick, so add them slowly. Don't forget to add fresh basil at the end for a fresh taste. Pro Tips Perfect Pasta Texture: Always cook your pasta until al dente for the best texture. This ensures it holds up well when mixed with the sauce and avoids becoming mushy. Garlic Timing: Sauté the garlic until fragrant but avoid browning it. Burnt garlic can impart a bitter flavor to your sauce. Cheese Melting: Gradually add Parmesan cheese to the sauce and stir continuously. This helps achieve a smooth and creamy sauce without clumps. Fresh Herbs Finish: Add fresh basil right before serving to maintain its vibrant color and flavor. Overcooking fresh herbs can diminish their aromatic qualities. {{image_2}} You can easily make Marry Me Pasta vegetarian. Simply swap the heavy cream with a plant-based option. Coconut cream works great. For cheese, try vegan Parmesan or nutritional yeast. Add more veggies like spinach or zucchini for extra color and taste. These changes keep the dish rich and satisfying without meat. To make the dish heartier, add protein. Grilled chicken or shrimp pairs well with the flavors. Cook these separately and toss them in before serving. For a different twist, use Italian sausage or pancetta. Both add depth to the sauce. You can also add beans for a vegetarian protein boost. Seasonal ingredients can enhance your Marry Me Pasta. In spring, add fresh asparagus or peas for a pop of green. In summer, use sun-ripened tomatoes for an extra burst of flavor. Fall calls for roasted pumpkin or squash, which adds creaminess. Winter is perfect for kale or broccoli. These swaps keep the dish fresh and exciting all year round. To keep your Marry Me Pasta fresh, store it in an airtight container. Use a glass or plastic container that seals well. This keeps moisture out and prevents odors from other foods. Place it in the fridge within two hours of cooking. The pasta will stay good for about 3 to 5 days. Before eating, check for any signs of spoilage, like off smells or changes in texture. When reheating, add a splash of pasta water or cream to keep it creamy. This helps restore moisture. You can heat it in a skillet over low heat. Stir often until warm. If you prefer the microwave, use a microwave-safe dish. Cover it with a damp paper towel to trap steam. Heat in short bursts to prevent it from drying out. To freeze Marry Me Pasta, let it cool completely first. Then, divide it into portions. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It will last up to 3 months in the freezer. When ready to enjoy, thaw it in the fridge overnight. Reheat as mentioned above for the best taste. Marry Me Pasta is a dish that became popular on social media. It is said to have originated from a food blog. The name hints at its rich, tasty flavors, which may win hearts. The dish combines creamy sauce with fresh ingredients, making it special. It’s a great choice for romantic dinners or special occasions. Yes, you can make Marry Me Pasta ahead of time. Cook the pasta and sauce separately. Store them in airtight containers in the fridge. When you’re ready to eat, warm the sauce and mix it with the pasta. This helps keep the pasta from getting soggy. You can serve Marry Me Pasta with various side dishes. Here are some great options: - Garlic bread for a crunchy bite - A fresh salad for a light side - Roasted vegetables for added flavor - Grilled chicken for extra protein These sides balance the creamy pasta and add texture. To make Marry Me Pasta spicier, add more red pepper flakes. You can also use chopped fresh chili peppers. Another option is to drizzle some hot sauce over the top before serving. Adjust the heat to fit your taste without overpowering the dish. Yes, Marry Me Pasta is great for meal prep. You can easily divide it into portions. Store the pasta and sauce separately to keep them fresh. This way, you can enjoy delicious meals throughout the week. Just heat and combine when you’re ready to eat. Marry Me Pasta is a delightful dish with simple ingredients that pack a punch. We discussed key components, step-by-step preparation, and clever tips to enhance your meal. You can adapt it to fit diets and swap ingredients based on the season. In my experience, this dish will impress anyone at your table. Keep experimenting to find your favorite versions. With just a few adjustments, you’ll make Marry Me Pasta a staple in your home. Enjoy every bite!

Marry Me Pasta

A creamy and delicious pasta dish that is sure to impress.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz fettuccine or your favorite pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon red pepper flakes
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • to taste Salt and freshly ground black pepper
  • 1 4 cup fresh basil, chopped
  • 1 4 cup sun-dried tomatoes, chopped (optional)

Instructions
 

  • In a large pot of salted boiling water, cook the fettuccine according to the package directions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  • Stir in the halved cherry tomatoes and red pepper flakes. Cook for 3-4 minutes, until the tomatoes begin to soften.
  • Pour in the heavy cream and stir to combine. Let it simmer gently for 2-3 minutes.
  • Gradually add the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
  • Add the cooked fettuccine to the skillet and toss to coat the pasta in the creamy sauce. Season with salt and black pepper to taste.
  • Stir in the chopped basil and sun-dried tomatoes (if using) until well incorporated.
  • Plate the pasta, garnishing with additional fresh basil and a sprinkle of grated Parmesan on top.

Notes

Adjust red pepper flakes to taste for spice preference.
Keyword creamy, easy, Italian, pasta