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Creamy Sun Dried Tomato Pasta Recipe
Ash Tyrrell

Creamy Sun Dried Tomato Pasta Recipe

I just finished making this creamy sun dried tomato pasta, and honestly, it’s one of those recipes that feels fancy but comes together so easily. I love how the sauce turns out rich, velvety, and packed with flavor without needing complicated steps.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Pasta 12 oz, penne or fettuccine
  • Short pasta like penne holds the creamy sauce well while fettuccine gives a more classic, silky bite.
  • Sun dried tomatoes ½ cup, oil-packed, sliced
  • Oil-packed tomatoes are softer and more flavorful than dry ones and the oil adds depth to the sauce.
  • Olive oil 1 tablespoon
  • Use good-quality olive oil since it forms the base flavor of the sauce.
  • Unsalted butter 2 tablespoons
  • Butter adds richness and balances the tanginess of the tomatoes.
  • Garlic 4 cloves, minced
  • Freshly minced garlic gives a stronger more aromatic flavor than pre-minced versions.
  • Heavy cream 1 cup
  • This creates the luxurious creamy texture that makes the dish so comforting.
  • Chicken broth ½ cup
  • Broth lightens the sauce slightly and prevents it from becoming too heavy.
  • Parmesan cheese ¾ cup, freshly grated
  • Always grate cheese fresh; pre-shredded cheese doesn’t melt as smoothly.
  • Italian seasoning 1 teaspoon
  • A simple blend that enhances the overall flavor without overpowering it.
  • Red pepper flakes ¼ teaspoon, optional
  • Adds a gentle heat that pairs beautifully with the creamy sauce.
  • Salt to taste
  • Season gradually especially since Parmesan is already salty.
  • Black pepper to taste
  • Freshly cracked pepper gives a cleaner sharper finish.
  • Fresh basil ¼ cup, chopped, for garnish
  • Basil adds freshness and a pop of color at the end.

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. I always cook it until just al dente so it doesn’t turn mushy later. Before draining, I reserve about ½ cup of pasta water to adjust the sauce if needed.
  2. In a large skillet, heat olive oil and butter over medium heat until melted. I add the minced garlic and sun dried tomatoes, stirring gently so the garlic doesn’t burn. This step releases their aromas and infuses the oil with flavor.
  3. Pour in the chicken broth and let it simmer for a minute to reduce slightly. I then add the heavy cream, Italian seasoning, red pepper flakes, salt, and pepper. The sauce thickens as it simmers, turning smooth and creamy.
  4. I lower the heat and stir in the freshly grated Parmesan cheese. The cheese melts into the sauce, making it rich and glossy. If the sauce feels too thick, I add a splash of reserved pasta water.
  5. Finally, I add the cooked pasta directly into the skillet and toss everything together. The pasta gets fully coated in the sauce. I finish with fresh basil and an extra sprinkle of Parmesan before serving.

Notes

  • I always use oil from the sun dried tomatoes jar for extra flavor.
  • I taste the sauce before adding salt because Parmesan adds saltiness.
  • I keep the heat low when adding cream to prevent curdling.
  • I let the pasta sit in the sauce for a minute so it absorbs more flavor.