Creamy Sun-Dried Tomato Pasta
There’s something magical about sun-dried tomatoes. They pack an incredible, concentrated punch of sweet and tart flavor that instantly elevates any dish. When paired with heavy cream, garlic, and a mountain of parmesan cheese, they create a pasta sauce that tastes like it came straight from a high-end Italian restaurant—but you can make it in your own kitchen in just 30 minutes!
Love this? You should also try our Pinterest Verify!
The Secret to a Perfect Cream Sauce
The key to preventing your cream sauce from separating or becoming grainy is temperature control. Never let your heavy cream come to a rapid boil. You want a gentle, lazy simmer. Additionally, always use freshly grated block parmesan cheese. Pre-bagged shredded cheese is coated in anti-caking agents (like cellulose) which will prevent your sauce from becoming velvety smooth.
Customize Your Pasta
While this recipe is beautifully vegetarian, it serves as a fantastic base for added protein. Toss in some sliced grilled chicken breast, spicy Italian sausage, or sautéed shrimp during the last two minutes of cooking. If you want a slight tang to cut through the richness, a squeeze of fresh lemon juice right before serving works wonders.
Ingredients
Method
- Boil a large pot of salted water. Cook rigatoni according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Add the chopped sun-dried tomatoes and heavy cream. Bring to a gentle simmer and let it thicken slightly for 3-4 minutes.
- Stir in the grated parmesan cheese until the sauce is smooth and creamy. Add the fresh spinach and stir until wilted.
- Toss the drained pasta into the skillet. If the sauce is too thick, add a splash of the reserved pasta water. Serve immediately with extra parmesan.