Save It This creamy sun-dried tomato pasta comes together in just thirty minutes, making it my top choice for quick comfort food with a touch of elegance. Silky, garlicky sauce clings to every bite of pasta and the sweet tang of sun-dried tomatoes balances the richness—I swear this dish is just as charming on a weeknight as it is special enough for an occasion.
I first made this for friends on a whim and we all ended up fighting over the last noodles. Now it is on rotation every time someone needs a little extra comfort or celebration in a bowl.
Ingredients
- Penne or rigatoni pasta: adds the perfect bite and holds onto the creamy sauce choose a bronze-cut Italian dried variety if you can
- Salt: for seasoning the cooking water makes sure the pasta is flavorful throughout look for coarse kosher or sea salt
- Olive oil: serves as the sauce’s foundation for richness and flavor always choose extra virgin for the best taste
- Garlic: freshly minced brings a punchy warmth and depth pick tight, heavy heads with no green sprouts
- Sun-dried tomatoes in oil: make the dish sing with sweetness and brightness look for plump tomatoes packed in good quality olive oil
- Italian herbs: dried basil or oregano provide classic herbal notes select packages that smell fragrant not dusty
- Red pepper flakes: offer a background heat use a fresh container for the most kick
- Heavy cream: is key for that luscious, velvety sauce check the label for no added thickeners
- Vegetable broth: lightens the cream and gives body without heaviness opt for low sodium to better control seasoning
- Parmesan cheese: freshly grated provides nutty depth and a salty finish never use pre-shredded as it melts poorly
- Freshly ground black pepper: for balancing richness choose whole peppercorns and grind just before using
- Chopped fresh basil: brings color and a fresh finish only use leaves that are vibrant green and free from wilting
- Extra parmesan: as a final flourish ties all the flavors together
Instructions
- Cook the Pasta:
- Boil water in a large pot with a generous scoop of salt add the pasta and stir well cook according to package instructions until al dente reserve half a cup of pasta water before draining the rest
- Sauté the Garlic:
- While the pasta is cooking heat olive oil in a wide skillet over medium heat add minced garlic and gently stir for about one minute just until fragrant not browned
- Bloom the Tomatoes and Spices:
- Add chopped sun-dried tomatoes dried Italian herbs and red pepper flakes let them cook for about two minutes stirring often to release their flavors into the oil
- Build the Creamy Sauce:
- Pour in the heavy cream and vegetable broth stir everything together and let the mixture simmer gently for three to four minutes until the sauce becomes slightly thicker keep the heat steady to avoid boiling over
- Melt in the Cheese:
- Add the freshly grated parmesan to the skillet stir constantly allowing it to melt into the sauce season with salt and black pepper tasting as you go
- Combine Pasta and Sauce:
- Add the cooked and drained pasta directly to the skillet use tongs or a big spoon to toss and coat every piece add a splash or two of reserved pasta water if the sauce seems too thick do not skip this step for best texture
- Finish and Serve:
- Take the skillet off the heat sprinkle generously with fresh chopped basil and more parmesan then bring straight to the table while still piping hot
Save It My favorite part is the irresistible garlic perfume as the oil hits the skillet it reminds me of Sunday afternoons cooking for my sister we would swipe bread through any leftover sauce before even washing a single dish
Storage Tips
Cool leftovers completely before sealing in airtight containers keep refrigerated up to three days I recommend reheating gently on the stove with a splash of milk or water to revive the sauce avoid microwaving at full power as it can make the cream separate for best results
Ingredient Substitutions
Swap rigatoni or penne with fusilli or spaghetti if that is what you have on hand For dairy-free try coconut cream and nutritional yeast in place of cream and parmesan For extra greens toss in baby spinach right at the end until barely wilted Chicken or shrimp can be sautéed separately and stirred in for extra protein
Serving Suggestions
A crisp, green salad and crusty Italian bread make great accompaniments A chilled glass of Sauvignon Blanc or Pinot Grigio is my forever favorite pairing With a sprinkle of chili breadcrumbs you add crunch and extra heat
Cultural and Historical Context
This pasta is a modern Italian-American invention inspired by creamy Tuscan flavors and that ever-popular combination of sun-dried tomatoes and parmesan These flavors swept American kitchens in the two thousands Today it is known for effortless romance and a big crowd-pleasing hit at family tables
Seasonal Adaptations
In summer swap sun-dried tomatoes for cherry tomatoes sautéed in the same way During fall add sautéed mushrooms for earthiness In winter fresh spinach brightens things up beautifully
Success Stories
Friends have sent me photos after making this for date nights at home or quick weeknight family dinners and it has become a regular request at potlucks A neighbor once said it tasted better than her favorite Italian restaurant version and I will never forget the huge smiles when my kids cleaned their plates completely
Freezer Meal Conversion
Sauce can be made ahead cooled and frozen in airtight containers defrost overnight in the refrigerator and reheat gently on the stove Boil fresh pasta just before serving for a nearly instant homemade meal
Save It This pasta feels like a little celebration whether for a busy weeknight or special company—delicious comfort with a dash of elegance in every bite.
Common Questions About Recipes
- → Which pasta shape works best?
Penne and rigatoni hold the creamy sauce well, but fusilli or farfalle are also excellent choices.
- → Can I adjust the spice level?
Yes, add more or less red pepper flakes according to your taste, or omit for a mild flavor.
- → What vegetarian parmesan should I use?
Choose parmesan labeled as vegetarian or made without animal rennet to suit strict vegetarian diets.
- → Is this dish suitable for gluten-free diets?
Yes, substitute gluten-free pasta to make the dish appropriate for those avoiding gluten.
- → Can I add extra protein?
Sautéed chicken or shrimp work well for a protein boost. Toss them with the pasta before serving.
- → How do I make the sauce creamier?
Simmer the sauce a bit longer and add an extra splash of cream or parmesan for extra richness.