Pin It The first time I made this pasta was on a Tuesday evening when I needed something that felt special but could come together in the time it took to unpack groceries. I had picked up a jar of sun-dried tomatoes on impulse, and as I sautéed them with garlic, the entire kitchen filled with this intense, concentrated aroma that made my roommate wander in asking what smelled so incredible.
I served this at a small dinner party last winter when my friend Sarah mentioned she was going through a rough week. There is something about the way the cream and tomatoes coat the pasta that feels like a hug on a plate. She asked for the recipe before she even finished her first serving.
Ingredients
- Pasta (350 g penne or rigatoni): The ridges and tubes catch the creamy sauce perfectly. Penne holds up well, but rigatoni is even better for grabbing those bits of tomato.
- Salt for pasta water: The water should taste like the sea. This is your only chance to season the pasta itself.
- Olive oil (2 tbsp): Use the oil from the sun-dried tomato jar if you can. It is already infused with flavor and adds another layer of depth.
- Garlic (4 cloves, minced): Do not be shy with garlic here. It balances the intensity of the sun-dried tomatoes beautifully.
- Sun-dried tomatoes (150 g, drained and sliced): These are the star of the show. Slice them into strips so they distribute evenly throughout the pasta.
- Crushed red pepper flakes (1 tsp, optional): Just a whisper of heat cuts through the cream and makes the flavors pop.
- Heavy cream (200 ml): Creates that luxurious silky coating. A little goes a long way.
- Parmesan cheese (60 g, grated): Use freshly grated if possible. Pre-grated has anti-caking agents that prevent smooth melting.
- Pasta cooking water (60 ml): This starchy liquid is the secret to emulsifying the sauce. Never skip this step.
- Fresh basil leaves: Tear them by hand right before serving. The bruising releases the oils and makes the fragrance sing.
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil while you prep everything else. You want the water salty like the ocean.
- Start the aromatic base:
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle for just one minute until fragrant but not browned.
- Build the sauce foundation:
- Add the sliced sun-dried tomatoes and red pepper flakes to the pan. Let them sauté for 2 to 3 minutes so their flavors really bloom in that oil.
- Create the creamy sauce:
- Lower the heat and pour in the heavy cream, stirring constantly. Let it simmer gently for 2 minutes until it thickens slightly.
- Bring it all together:
- Add the cooked pasta to the skillet along with that reserved starchy pasta water. Toss everything vigorously so the sauce emulsifies and coats every piece.
- Finish with cheese:
- Sprinkle in the Parmesan and toss again. The sauce should now be glossy and clinging beautifully to the pasta.
- Season and serve:
- Taste and add salt and pepper as needed. Serve immediately while the sauce is at its silkiest, topped with torn basil.
Pin It This pasta has become my go-to when I want to make someone feel taken care of without spending hours in the kitchen. My little sister called me from college after making it for her roommates, sounding so proud that she had pulled off something so impressive with so little effort.
Making It Your Own
Sometimes I add a handful of baby spinach right at the end, letting it wilt in the hot pasta for a minute of green. The slight bitterness balances the rich cream perfectly.
Wine Pairing
A crisp white with good acidity cuts through the cream. I love a Pinot Grigio or a dry Sauvignon Blanc. The bright citrus notes complement the sun-dried tomatoes without competing.
Make-Ahead Tips
You can slice the sun-dried tomatoes and mince the garlic up to a day ahead. Keep them refrigerated in separate containers. The sauce comes together so fast that I usually just make it fresh, but having the prep done makes weeknight cooking even easier.
- Leftovers reheat surprisingly well with a splash of cream or pasta water
- The sauce actually develops more flavor overnight if you can resist eating it all
- Double the recipe and you have lunch sorted for two days
Pin It Some recipes demand precision, but this one rewards instinct. Trust your senses, adjust to your taste, and enjoy how something so simple can taste so extraordinary.
Recipe FAQs
- → What pasta types work best with this dish?
Penne or rigatoni are ideal as their ridges hold the creamy sauce well, but other tubular or short pasta shapes work nicely too.
- → Can I substitute heavy cream for a lighter option?
Yes, alternatives like half-and-half or a plant-based cream can be used, but adjusting cooking time may be needed to achieve the desired sauce consistency.
- → How do I enhance the sauce’s flavor depth?
Sautéing garlic before adding sun-dried tomatoes releases a rich aromatic base that melds beautifully with Parmesan and basil.
- → Is the dish suitable for vegan diets?
For vegan options, replace heavy cream with non-dairy alternatives and use vegan Parmesan substitutes to maintain creamy texture and flavor.
- → Can additional ingredients be incorporated?
Adding sautéed greens like spinach or protein such as grilled chicken can enrich texture and nutrition without overpowering the sauce.