If you’re searching for a dish that feels like a warm hug on a plate, you have to try this Creamy Sun-Dried Tomato Pasta Recipe. It’s a perfect harmony of rich, velvety cream sauce with the vibrant, tangy punch of sun-dried tomatoes, rounded out by aromatic garlic and fresh basil. Whether you’re cooking a quick weeknight dinner or impressing friends, this pasta brings comforting sophistication with every bite. Its luscious texture and bold flavors make it an irresistible favorite that you’ll want to come back to again and again.
Ingredients You’ll Need
Don’t be fooled by how simple the ingredients list looks — each component plays an essential role in building the depth, creaminess, and irresistible flavor that define this dish.
- 12 oz pasta: Choose penne, fettuccine, or your favorite shape to soak up the sauce beautifully.
- 1 tablespoon olive oil: Adds a fruity, smooth base for cooking the tomatoes and garlic.
- 1 cup sun-dried tomatoes: These add intense, caramelized sweetness that balances the creaminess perfectly.
- 3 cloves garlic: Minced garlic injects a fragrant burst that complements the tomatoes wonderfully.
- 1 cup heavy cream: The heart of the sauce, creating that rich and silky mouthfeel.
- 1/2 cup chicken or vegetable broth: Gives the sauce a little extra body while keeping it light enough to not overpower.
- 1/2 teaspoon red pepper flakes (optional): Brings a gentle kick that livens up the dish without overwhelming it.
- Salt and freshly ground black pepper: Seasoning is key to balance and bring all flavors together.
- 1 cup grated Parmesan cheese: Melts into the sauce to add a nutty, savory depth.
- 1/4 cup fresh basil leaves: Chopped fresh basil adds a bright herbal note that lightens and freshens the dish.
- Extra Parmesan and basil for garnish: Because who doesn’t love a little extra cheese and color on top?
How to Make Creamy Sun-Dried Tomato Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cooking your pasta until it’s perfectly al dente. This ensures the noodles have just the right bite to balance the creamy sauce. Once cooked, drain and set aside to keep warm.
Step 2: Sauté Sun-Dried Tomatoes and Garlic
Heat olive oil in a large skillet over medium heat, then add the chopped sun-dried tomatoes and minced garlic. Sauté them together for a minute or two until the garlic is fragrant and the tomatoes begin to soften. This step develops a deep, aromatic foundation for your sauce.
Step 3: Simmer the Creamy Sauce
Pour in the heavy cream and broth, bringing the mixture to a gentle simmer. Lower the heat and let it meld for 3 to 4 minutes. This gentle cooking allows the flavors to blend beautifully, creating a sauce that’s both rich and harmonious.
Step 4: Add Heat and Seasoning
Sprinkle in red pepper flakes if you want a hint of spice, then season with salt and freshly ground black pepper. Taste and adjust accordingly; seasoning is essential to elevate the entire dish.
Step 5: Incorporate Parmesan Cheese
Stir in the grated Parmesan cheese until it melts smoothly into the sauce, transforming it into a luscious, thick coating for your pasta.
Step 6: Combine Pasta and Sauce
Add the cooked pasta right into the skillet and toss well to ensure every noodle is beautifully coated. Let it cook together for another 2 to 3 minutes so the pasta absorbs all those delicious flavors.
Step 7: Finish with Fresh Basil
Stir in chopped fresh basil leaves for a fresh, herby lift just before serving, reserving some for garnish. This small touch keeps the dish vibrant and fragrant.
How to Serve Creamy Sun-Dried Tomato Pasta Recipe
Garnishes
The simplest garnishes can make a big impression — freshly grated Parmesan and torn basil leaves add a lovely finish that’s both pleasing to the eye and palate. A drizzle of good olive oil or a sprinkle of cracked black pepper also works wonders here.
Side Dishes
This creamy sun-dried tomato pasta pairs wonderfully with crisp green salads, garlic bread, or roasted vegetables. The creamy sauce is rich, so contrasting textures from fresh or roasted sides make a balanced and satisfying meal.
Creative Ways to Present
For a crowd-pleaser, serve the pasta directly from a large rustic bowl garnished with vibrant basil sprigs and Parmesan shards. You can also sprinkle toasted pine nuts or crushed red pepper on top for extra texture and flair. Using colorful plates or wooden boards adds a cozy, inviting touch.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamy Sun-Dried Tomato Pasta Recipe keep beautifully in an airtight container placed in the fridge for up to 3 days. The flavors actually meld more overnight, making it perfect to enjoy later.
Freezing
Although freezing cream-based sauces can be tricky, this pasta can still be frozen if needed. Freeze in portions, ideally without the fresh basil garnish, in tightly sealed containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat, stirring often and adding a splash of broth or cream if the sauce thickens too much. Microwaving works too but warming slowly preserves the creamy texture best.
FAQs
Can I use sun-dried tomatoes that are dry instead of packed in oil?
Yes, but dry sun-dried tomatoes tend to be tougher and more concentrated in flavor. Rehydrate them in warm water before using to ensure they soften and integrate smoothly into the sauce.
Is there a vegetarian version of this recipe?
Absolutely! Just swap the chicken broth for vegetable broth, and you have a delightful vegetarian Creamy Sun-Dried Tomato Pasta Recipe that’s just as rich and satisfying.
Can I use a low-fat cream or milk instead of heavy cream?
You can, but heavy cream gives the sauce that signature silky and rich texture. Using low-fat options may result in a thinner sauce, so consider adding a little cornstarch slurry to thicken if needed.
What kind of pasta works best with this sauce?
Penne, fettuccine, or other medium-width pastas work wonderfully because they hold onto the creamy sauce well. Avoid very thin pastas like angel hair, which might get overwhelmed.
How spicy is the dish with red pepper flakes?
The red pepper flakes add a gentle warmth without overpowering the flavors. You can always start with less and add more if you want a bigger kick.
Final Thoughts
This Creamy Sun-Dried Tomato Pasta Recipe is the kind of meal that feels special but comes together effortlessly. Its creamy, tangy, and comforting qualities make it an absolute winner at any table. I highly encourage you to whip this up soon — your taste buds will thank you!
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Creamy Sun-Dried Tomato Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A rich and flavorful creamy sun-dried tomato pasta featuring tender pasta coated in a luscious sauce made from sun-dried tomatoes, garlic, heavy cream, and Parmesan cheese, enhanced with fresh basil and a touch of heat from red pepper flakes. This hearty yet elegant dish comes together in just 30 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 12 oz (340g) pasta of your choice (such as penne or fettuccine)
Sauce
- 1 tablespoon olive oil
- 1 cup (150g) sun-dried tomatoes, packed in oil, drained and chopped
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken or vegetable broth
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup (100g) grated Parmesan cheese
- 1/4 cup (60ml) fresh basil leaves, chopped
Garnish
- Extra grated Parmesan cheese
- Fresh basil leaves
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain well and set aside.
- Sauté sun-dried tomatoes and garlic: In a large skillet over medium heat, warm the olive oil. Add the chopped sun-dried tomatoes and minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Simmer the sauce: Pour in the heavy cream and chicken or vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low. Let it simmer uncovered for 3-4 minutes to meld the flavors together.
- Season the sauce: Add red pepper flakes (if using), salt, and freshly ground black pepper. Adjust seasoning to your preference, stirring well to combine.
- Add Parmesan cheese: Stir in the grated Parmesan cheese until it melts completely, creating a creamy, smooth sauce.
- Toss pasta in sauce: Add the cooked pasta to the skillet and toss thoroughly to coat every piece with the creamy sauce. Continue cooking for another 2-3 minutes until the pasta is heated through.
- Add fresh basil: Stir in the chopped fresh basil, reserving a little for garnish.
- Serve: Plate the pasta while hot, garnished with extra grated Parmesan cheese and fresh basil leaves for a vibrant presentation and fresh flavor boost.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Sun-dried tomatoes packed in oil are preferred for richer flavor; drain excess oil before chopping.
- Adjust red pepper flakes according to your preferred spice level or omit if desired.
- To reduce fat, substitute half the heavy cream with milk, but the sauce will be less creamy.
- This pasta is best served immediately for the creamiest texture; leftovers can be gently reheated with a splash of broth or cream.
