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Creamy Brown Butter Cherry Tomato Fettuccine Alfredo. THE best any night of the week pasta to enjoy with all the late summer tomatoes. I’m taking a classic pasta recipe and updating it with a rich and creamy sauce, burst cherry tomatoes, and fresh basil and sage. Every twirl of pasta has delicious flavors that melt in your mouth. It’s the simplest, creamiest bowl of fettuccine Alfredo. Fancy enough for the weekend, but easy enough to make any night of the week. And most importantly – it’s delicious!
We’ve entered into late August…when the summer produce is at its most plentiful. In the last week alone, I’ve received countless messages from our HBH family asking about new and old corn, zucchini, tomato, peach, and herb recipes.
The best of summer’s produce stars are at their peak right now!
Thankfully, I have so many ideas. And today, we’re using up those summertime cherry tomatoes and tossing them with my favorite fettuccine Alfredo.
The Back Story
My dad made fettuccine Alfredo a lot when I was a kid. To this day, his fettuccine Alfredo is really one of my favorites.
It’s was rich, super creamy, and he always went heavy on the parmesan. Dad would serve his Alfredo up simply, with just some extra cheese on top. But I love pairing my fettuccine Alfredo with a vegetable.
In the fall, it’s brussels sprouts all the way. But in the summer…it’s tomatoes!
Onto the details
My dad’s secret ingredient in his fettuccine Alfredo is an entire block of cream cheese. He’d melt together butter, cream cheese, and milk, then stir in lots of parmesan. Simple, and honestly so delicious.
I love to make mine just a bit lighter than Dad’s. I’ve greatly reduced the butter and cream cheese, but don’t worry, it’s still just as delicious.
Start with the tomatoes. I cook them up until they just begin to blister and burst. I used a little fresh sage for flavor, but that’s it. Then pull the tomatoes out of the skillet and start the Alfredo sauce.
I make mine by cooking the butter until it’s lightly browned. Then toss in lots of garlic, more sage, and a pinch of fresh oregano. The sage is the key here, it’s such a warming herb that’s mostly reserve for autumn. But personally, I love to use it in the late summer too. It adds just the right amount of warmth and coziness to summer dishes.
To the butter, I add a bit of cream cheese, a little milk, and finish with a mix of parmesan and pecorino cheese.
Next, toss in the pasta and fresh basil. Let the pasta cook in the sauce for a minute or two, then serve immediately.
Fettuccine is one of those dishes that should be eaten right off the stove. Simply plate it and top with those sweet cherry tomatoes.
This recipe is all about the sauce, the tomatoes, and those fresh herbs. The sauce is buttery, a touch garlicky, herby, and so creamy. Totally delicious and so satisfying.
The perfect summery Wednesday night meal. But also a great recipe to enjoy from now through September.
Looking for other summer pasta recipes? Here are a few ideas:
One Pot Lemon Butter Ricotta and Zucchini Pasta
Cherry Tomato Pasta Alla Vodka
Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas.
Lastly, if you make this Brown Butter Cherry Tomato Fettuccine Alfredo be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Butter Cherry Tomato Fettuccine Alfredo
Servings: 6
Calories Per Serving: 731 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound fettuccine pasta
- 2 tablespoons extra virgin olive oil
- 2 cups small cherry tomatoes
- 2 tablespoons freshly chopped sage
- 1 pinch red pepper flakes
- 1 pinch each kosher salt and black pepper
- 4 tablespoons salted butter
- 3 cloves garlic, chopped
- 1 tablespoon freshly chopped oregano
- 2 cups whole milk or canned coconut milk
- 1/2 cup heavy cream or canned coconut milk
- 2 ounces cream cheese
- 1 1/2 cups grated Parmesan or Pecorino Romano
- 1 cup freshly chopped basil
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.2. Meanwhile, heat a large skillet over medium heat. Add the olive oil, tomatoes, 1 tablespoon sage, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes just begin to burst, about 8 minutes. Remove from the skillet to a plate.3. To the same skillet, melt the butter over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Reduce the heat to low, add the garlic, oregano, 1 tablespoon sage, and a pinch of crushed red pepper. Cook 1 minute, then pour in the milk and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly. Stir in the parmesan. Season with salt + pepper. Toss in the pasta and basil and cook 3-5 minutes, then remove from the heat.4. Divide the fettuccine between plates and top with tomatoes. Eat and enjoy immediately.
Every bite of this was incredible. My husband thought it tasted like something you’d get at a fine Italian restaurant. I used fresh fettuccine (yes!) and it sure was a flavorful way to use up an abundance of homegrown cherry tomatoes. Thank you very for this excellent recipe.
Hey Laurie,
Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan
Do you eat the stems on your cherry tomatoes? I always make sure to remove the stems but noticed you left a lot of them on. Have they been edible this whole time?!
Hey Josh,
You can certainly eat the stems if you wish:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Wow wow wow!! This was so delicious ?. My kids thought it was better than an Italian restaurant ???
Thank you so much for sharing!
Hey Jan,
Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan
Sauce was tasteful. Tomatoes were amazing. Overall, it was a great meal. Made plenty to pack for lunch the next two days. Forgot to add the oregano, but will definitely make it again with it.
Hey Ken,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
This was excellent!! I added bacon and used mascarpone instead of cream cheese.
Hey Briana,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
This was delicious!! Rich, creamy and love the bite of the tomatoes in contrast. Adding this to my regular rotation. I could see adding any seasonal vegetables. Thanks for the great recipe!
Hey Chelsea,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo”.
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
The brand “Il Vero Alfredo – Alfredo di Roma” is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel) on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio
IN ITALIANO
STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA
Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).
Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con
l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
Il brand “Il Vero Alfredo – Alfredo di Roma” è presente in Messico con un ristorante a Città del Messico e una trattoria a Cozumel sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico.
Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti
Ines Di Lelio
Excellent recipe! I sauté some mushrooms with the tomatoes for my husband who doesn’t eat tomatoes. Didn’t have sage but still tasted great! Huge servings. Definitely making again. The kids loved it and said it tastes better than our local pasta place.
Hey Amanda,
Thanks a lot for giving this recipe a try, I am so glad to hear that it was enjoyed!! xxTieghan
“Brown butter” is my clickbait. Can’t wait to try!
LOL, thanks so much Andrea! Let me know if you give it a try! xTieghan
Just made this for our Sunday dinner and everyone is raving about it!! Paired with a hearty and healthy salad, Thank you Teigan!
Hey Taliyah,
Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan
Tieghan, I made this fettuccini and it was amazing! Thank you. I’ve been following you for a while, salivating over your beautiful recipes and I finally took the plunge. I’m not the best cook. I’ve raised 4 kids – one left at home and wish I had your recipes sooner. You make it easy and fun. This old lady thanks you!
Hey Tina,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for giving it a try! Thanks so much for your kind message:) xTieghan
I don’t have any fresh sage. Is there a substitution, or should I just omit it?
Hey Christina,
You can use another herb that you enjoy too:) I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
Thank you for this. I have been losing my confidence on alfredo, honestly. The last few times I’ve made it it just didn’t come out right. But this did, and it was delicious.
Hey Sarah,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
Is there a way to make this recipe healthy? Sub milk for cream and lite cream cheese? Would that change the consistency too much?
Hey Rachel,
That should work well for you. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
Rachel-
I also wanted to lighten it up a little so I did everything the same but instead of milk and cream and cream cheese I just did a couple splashes of half and half (I’m sure cashew milk would work too), a 1/4 cup of pasta water and a squeeze of lemon to thin it out and emulsify it and it was absolutely amazing.
Hey Torrey,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
I used Oatly Full Fat oat milk instead of the milk and cream, and it was delicious!
Amazing recipe! We had a great dinner. Thank you for sharing.
Hey Eszter,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan