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
Scale
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.
