Creamy Sun-Dried Tomato Pasta

If you need a dinner that feels elegant enough for a date night but is easy enough for a chaotic Tuesday evening, this Creamy Sun-Dried Tomato Pasta is your answer. The intense, sweet-tart flavor of the tomatoes perfectly cuts through the rich cream sauce, creating a perfectly balanced dish that takes less than 25 minutes to make.

Love this? You should also try our Fluffy Cinnamon Roll Pancakes!

Why You’ll Love This Recipe

• Restaurant Quality at Home: This tastes exactly like a $25 pasta dish from a fancy Italian bistro, but costs a fraction of the price to make.
• Customizable: It is fantastic as a vegetarian main, but you can easily add grilled chicken, shrimp, or Italian sausage to bulk it up.
• Flavor Bomb: Using the oil from the sun-dried tomato jar to sauté the garlic infuses incredible flavor into every single bite of the dish.

The Secret to the Perfect Cream Sauce

There are two rules for making a perfect cream sauce that won’t break or turn grainy. First, never let the cream boil rapidly. Heavy cream should only ever come to a gentle, bubbling simmer. High heat will cause the dairy fats to separate. Second, you must grate your own parmesan cheese. Pre-shredded cheese in plastic tubs is coated in cellulose (an anti-caking agent) that prevents it from melting smoothly, leaving your sauce gritty instead of velvety!

Creamy Sun-Dried Tomato Pasta

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 12 oz Penne or rigatoni pasta
• 1 jar (8oz) Sun-dried tomatoes packed in oil, drained and chopped (reserve 2 tbsp of the oil)
• 3 cloves Garlic, minced
• 1 cup Heavy whipping cream
• 1/2 cup Chicken or vegetable broth
• 1/2 cup Parmesan cheese, freshly grated
• 2 cups Fresh baby spinach
• 1/2 tsp Red pepper flakes (optional)
• 1/4 cup Fresh basil, chopped (for garnish)

Method

 

Main

1. Boil a large pot of salted water. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. In a large skillet over medium heat, add 2 tablespoons of the oil from the sun-dried tomato jar.
3. Add the chopped sun-dried tomatoes, minced garlic, and red pepper flakes. Sauté for 1-2 minutes until fragrant.
4. Pour in the chicken broth and heavy whipping cream. Bring to a gentle simmer and let it cook for 3-4 minutes until the sauce slightly thickens.
5. Stir in the freshly grated parmesan cheese until completely melted and smooth.
6. Add the fresh baby spinach to the skillet and stir for 1 minute until wilted.
7. Add the cooked pasta to the sauce, tossing well to coat. If the sauce is too thick, add a splash of the reserved pasta water.
8. Garnish with fresh basil and extra parmesan cheese before serving.