Pin It There's a particular Tuesday evening I think about whenever sun-dried tomatoes cross my mind—not because of anything dramatic, but because I was rushing through the grocery store after work and nearly walked past the jar entirely. My friend had mentioned she'd been craving something creamy and rich but quick, and as I grabbed it from the shelf, I suddenly understood why these little crimson jewels had become her secret weapon for weeknight magic. That first time I made this pasta, I tasted how the tangy depth of sun-dried tomatoes could transform into something luxuriously smooth, and I've been making it ever since.
I made this the night my sister announced she was moving across the country, and we sat at the kitchen counter talking until the pasta was gone and the skillet was spotless. There's something about food that lets you hold onto people before they leave—the warm plates, the sauce-stained napkins, the way she asked for the recipe three times because she couldn't quite believe how simple it was. That meal became the thing I remember more than the conversation, which I suppose is exactly what good food does.
Ingredients
- Penne or rigatoni, 350g: The tubular shapes trap the creamy sauce inside, so every bite tastes complete—avoid thin pastas like angel hair that let the sauce slide right off.
- Olive oil, 2 tbsp (from the sun-dried tomato jar if you have it): This oil carries flavor and richness; if you use the jar oil, you're borrowing concentrated tomato essence for free.
- Garlic, 4 cloves minced: Mince it finely and sauté it just until fragrant—burnt garlic tastes bitter and ruins the whole sauce, so watch it carefully.
- Sun-dried tomatoes in oil, 150g drained and sliced: The tang and chewiness of these is what makes this sauce sing; don't skip the draining step or your sauce will be too oily.
- Crushed red pepper flakes, 1 tsp (optional): A whisper of heat balances the richness and wakes up your palate—start with less if you're unsure.
- Heavy cream, 200ml: Full-fat cream creates that luxurious coat on the pasta; lighter versions can curdle if the heat gets too high.
- Parmesan cheese, 60g grated: Freshly grated melts more smoothly than pre-grated, which contains anti-caking agents.
- Pasta cooking water, 60ml reserved: This starchy liquid is your secret to silky sauce; it helps the cream and cheese emulsify into something glossy and cohesive.
- Fresh basil, 1 handful torn: Tear it by hand rather than cutting so it doesn't bruise and turn dark—add it right before serving so it stays bright.
Instructions
- Boil your pasta foundation:
- Fill a large pot about three-quarters with water, salt it generously (it should taste like the sea), and bring to a rolling boil. Add the pasta and stir occasionally so nothing sticks; cook until al dente, which means tender but with a slight firmness when you bite it. Before draining, scoop out that 1/4 cup of cooking water and set it aside—this is liquid gold for your sauce.
- Build the aromatics:
- While the pasta cooks, warm the olive oil in a large skillet over medium heat until it shimmers slightly. Add the minced garlic and listen for it to start crackling softly; this takes about one minute and fills your kitchen with a warm, inviting smell that tells you everything is going right.
- Bloom the sun-dried tomatoes:
- Stir in the sliced sun-dried tomatoes and red pepper flakes if using; let them sauté for a couple of minutes so their flavors deepen and release into the oil. You'll notice the oil turning slightly reddish and the kitchen smelling almost sweet and tangy—that's your signal that everything is coming together.
- Introduce the cream gently:
- Lower the heat to medium-low, then slowly pour in the heavy cream while stirring constantly so it blends smoothly with the tomato mixture. Let it simmer for just a couple of minutes until it thickens slightly and coats the back of a spoon; you want it creamy, not separated.
- Marry pasta and sauce:
- Drain the pasta and add it directly to the skillet along with that reserved starchy water; toss everything together so each piece gets coated in the silky sauce. The water will help loosen things and create a velvety consistency that's impossible to achieve without it.
- Finish with cheese and seasoning:
- Sprinkle in the grated Parmesan and toss until it melts and the sauce becomes even creamier and more luxurious. Taste a piece of pasta, then season with salt and black pepper until it tastes exactly right to you—this is where your own judgment matters more than any instruction.
- Plate and garnish immediately:
- Turn off the heat, divide the pasta among bowls, and tear fresh basil over the top while everything is still warm and fragrant. Add a final shower of Parmesan and serve right away so nothing cools down.
Pin It There was a night I made this for someone who said they didn't like sun-dried tomatoes, convinced they'd taste too strong or artificial. Watching them take a second bite and then ask what I'd done differently made me realize that context changes everything—it's not about the ingredient itself, it's about how you use it, how you balance it with cream and warmth and time. That's when I understood this recipe isn't just about technique; it's about trust.
Why This Sauce Works
The magic of this dish lives in contrast—tangy sun-dried tomatoes cut through heavy cream so nothing feels one-note or cloying. The garlic adds a savory backbone, the Parmesan brings umami and helps emulsify everything into silk, and that splash of pasta water is what keeps the whole thing cohesive instead of separated. It's a lesson I've learned across many pots of sauce: balance makes food memorable, and the things that seem contradictory often complement each other perfectly.
Variations and Flexibility
One of the reasons I keep coming back to this recipe is how generously it accepts changes. I've stirred in a handful of arugula at the end and felt like I'd invented something new; another time, I added grilled chicken because I was hungry for protein and the sauce embraced it completely. Some people swear by adding a splash of white wine or a spoonful of Dijon mustard, and both move the dish in interesting directions. The foundation is solid enough that you can riff on it without it falling apart.
Pairing and Serving
Serve this with something to soak up the sauce—crusty bread that you can drag through the skillet, a simple green salad so you have something fresh and crisp to cleanse your palate between bites. A crisp white wine like Sauvignon Blanc or Pinot Grigio amplifies the tang of the tomatoes and cuts through the richness in the most satisfying way. It's a meal that asks for nothing else, yet somehow becomes more complete when you add these small, thoughtful touches.
- Make sure your skillet is large enough that the pasta isn't crowded when you toss it, or the sauce won't coat evenly.
- If the sauce seems too thick when you're done, add more pasta water a tablespoon at a time until it flows the way you want.
- Leftovers can be gently reheated in a skillet with a splash of cream or milk to restore the silky texture.
Pin It This pasta has taught me that the best weeknight meals are the ones that feel like you've done something special without requiring you to become someone special to make them. It's proof that 25 minutes and a handful of good ingredients can create something worth sitting down for, worth sharing, worth remembering.
Recipe FAQs
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as their ridges help hold the creamy sun-dried tomato sauce well.
- → Can I use dried tomatoes not packed in oil?
Yes, but soaking them in warm water or olive oil beforehand will soften them and enhance flavor.
- → How can I make this dish vegan-friendly?
Substitute heavy cream with plant-based alternatives and use vegan Parmesan or nutritional yeast for a similar flavor.
- → What is the purpose of reserving pasta cooking water?
The starchy pasta water helps thin and emulsify the sauce, ensuring it coats the pasta evenly.
- → Can additional ingredients be added to enrich the flavor?
Sautéed spinach, arugula, or grilled chicken are great options to add more texture and protein to the dish.