Save There's something about the concentrated sweetness of sun-dried tomatoes that stopped me in my tracks the first time I really tasted them properly—not as a pizza topping, but melted into cream with fresh garlic. It happened on a random Tuesday when I was trying to use up an open jar sitting in my fridge, and the result was so silky and decadent that I've made it countless times since. This pasta has become my answer to the question "what's for dinner?" when I want something that feels restaurant-quality but takes barely longer than boiling water.
I made this for my partner on a night when the kitchen was warm and everything felt a little heavy, and watching them light up at the first bite reminded me why I cook at all. There's something about feeding someone something creamy and intentional that shifts the whole mood of an evening. Now whenever they mention being hungry, this is what they ask for.
Ingredients
- Penne or rigatoni (350 g): The ridges and tubes catch the cream sauce in a way that smooth pasta just won't, so don't skip the shape.
- Olive oil from the sun-dried tomato jar (2 tbsp): This oil is already infused with flavor—use it if you can.
- Garlic (4 cloves, minced): Mince it finely so it dissolves into the cream rather than sitting in chunks.
- Sun-dried tomatoes in oil (150 g): Drain them well, but save that jar for future cooking adventures.
- Crushed red pepper flakes (1 tsp, optional): A tiny pinch adds a whisper of heat that makes the tomato sweetness pop.
- Heavy cream (200 ml): The backbone of the sauce; don't be tempted to thin it with milk.
- Parmesan cheese (60 g, grated): Grate it fresh if you can—the pre-shredded stuff won't melt as smoothly.
- Pasta water (60 ml, reserved): This starchy liquid is liquid gold for loosening the sauce and making it cling.
- Fresh basil and extra Parmesan: The final flourish that makes it look intentional.
Instructions
- Get your water boiling and salt it well:
- Fill a large pot about three-quarters full and bring it to a rolling boil. It should taste like the sea when you add salt, because the pasta itself is bland and needs that seasoning from the water.
- Cook the pasta to al dente:
- Follow the package time but check it a minute early—you want it tender but still with a slight firmness when you bite it. Before draining, ladle out a mugful of that starchy cooking water and set it aside.
- Infuse the oil with garlic:
- While the pasta finishes, heat your oil in a large skillet over medium heat. Add the minced garlic and listen for the sizzle, then let it turn golden and fragrant for just about a minute, watching that it doesn't burn.
- Bloom the sun-dried tomatoes:
- Toss in the drained sun-dried tomatoes and red pepper flakes if you're using them. Sauté for a couple of minutes, letting the flavors wake up and marry with the garlic.
- Pour in the cream and let it simmer:
- Lower your heat slightly, add the heavy cream, and stir everything together. Let it bubble gently for about two minutes until it thickens just a little—you're not looking for a glue-like consistency, just something that coats the back of a spoon.
- Toss the pasta into the sauce:
- Add your drained pasta and about a quarter cup of that reserved starchy water. Toss it all together, and watch as the sauce clings to the noodles in the most satisfying way.
- Finish with Parmesan and seasoning:
- Sprinkle the grated Parmesan over everything and toss once more until the sauce is creamy and luxurious. Taste it and add salt and black pepper until it sings.
Save There was an evening when I served this to friends who arrived complaining they weren't in the mood for pasta, and somehow by the end of dinner they were asking for the recipe and scraping their bowls. That's when I knew this wasn't just dinner—it was the kind of simple, honest food that reminds people why they love eating.
The Sun-Dried Tomato Secret
Sun-dried tomatoes are basically concentrated tomato flavor, which means you get the depth of a long-simmered sauce without the time investment. They're sweet and tangy at once, and when they hit hot oil and cream, they soften and almost melt into the sauce. I used to buy them only occasionally, but now I keep a jar on hand constantly because they transform so many things—not just pasta, but risotto, soups, and even salads when you're desperate for flavor.
Making It Your Own
The beauty of this pasta is that it's a canvas for what you're craving or what you have on hand. I've stirred in fresh spinach that wilts into the sauce in seconds, added grilled chicken for nights when I need more protein, and even thrown in some sautéed mushrooms when I had them. The cream and Parmesan keep everything cohesive no matter what you add, so feel free to improvise based on your hunger and what's in your kitchen.
Serving Suggestions and Pairings
This pasta is rich enough to feel like the star of the plate, so it doesn't need much else, but a simple green salad with a sharp vinaigrette cuts through the creaminess beautifully. A crisp white wine like Sauvignon Blanc or Pinot Grigio is the obvious choice, but honestly, a cold glass of something light is all you need alongside it. If you're serving it to people, have extra Parmesan and fresh basil at the table—everyone loves to add more, and it makes them feel like they're finishing their own plate.
- Pair with a bright salad dressed in lemon vinaigrette to balance the richness.
- A crusty piece of bread is perfect for soaking up any sauce that pools on the plate.
- Serve immediately while the sauce is still silky and warm.
Save This pasta has saved my weeknights more times than I can count, turning an ordinary Tuesday into something that feels a little bit special. If you need proof that good food doesn't require hours of work, this is it.
Kitchen Q&A
- → Can I use a different pasta type?
Yes, penne or rigatoni are recommended for their shape, but any sturdy pasta that holds sauce well will work.
- → How do I make this dish vegan?
Replace heavy cream with a plant-based alternative and use vegan Parmesan to keep the creamy texture.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or a light Pinot Grigio complements the creamy and tangy flavors beautifully.
- → Is it possible to add protein?
Yes, sautéed spinach, arugula, or grilled chicken can be added for extra protein and flavor.
- → How can I adjust the heat level?
Modify the amount of crushed red pepper flakes to taste or omit them for a milder flavor.