Save to Pinterest There's something about sun-dried tomatoes that immediately transports me back to a tiny Roman trattoria where I ordered pasta for the first time and watched the chef toss it with such confident ease. That sauce—dense, concentrated, almost jewel-like in color—seemed impossibly sophisticated for something that could be made at home. Years later, I realized it wasn't magic, just cream and good ingredients doing what they do best. Now this is my go-to when I want to feel like I've traveled somewhere without leaving my kitchen.
I made this for my neighbor on a random Tuesday when she'd had one of those days where everything goes wrong. She took one bite and went completely quiet—not in a bad way. Turns out, sometimes the simplest move is the kindest one, and a bowl of this pasta says more than words ever could.
Ingredients
- Penne or rigatoni: Use 350 g (12 oz) and don't skip reserving pasta water—it's your secret weapon for a silky sauce.
- Olive oil: 2 tbsp, preferably from the sun-dried tomato jar because those little flecks of flavor add so much.
- Garlic: 4 cloves, minced fresh—jarred just won't give you that clean, bright punch.
- Sun-dried tomatoes in oil: 150 g (1 cup), drained and sliced into manageable pieces.
- Crushed red pepper flakes: 1 tsp, optional but they add a gentle heat that wakes everything up.
- Heavy cream: 200 ml (3/4 cup), the real thing makes all the difference here.
- Grated Parmesan cheese: 60 g (1/2 cup), freshly grated if you can manage it.
- Pasta cooking water: 60 ml (1/4 cup), reserved before draining—this is what binds everything together.
- Freshly ground black pepper and salt: To taste, added at the end so you're in control.
- Fresh basil leaves: 1 handful, torn gently by hand right before serving.
- Extra Parmesan cheese: For finishing, because generosity matters.
Instructions
- Get your water going:
- Bring a large pot of salted water to a rolling boil—it should taste like the sea. This is where your pasta gets its first shot of flavor, so don't be shy with the salt.
- Cook the pasta:
- Add your penne or rigatoni and stir occasionally to keep the pieces moving freely. Before you drain it, cup a measuring cup and collect some of that starchy, salty liquid—this is liquid gold for your sauce.
- Build the flavor base:
- While the pasta cooks, heat the olive oil in a large skillet over medium heat and let it warm for a moment. Add your minced garlic and listen for it to sizzle gently, releasing that unmistakable aroma after about 1 minute.
- Introduce the sun-dried tomatoes:
- Stir in your sun-dried tomatoes and red pepper flakes if you're using them, and let everything toast together for 2-3 minutes. You'll notice the oil deepening in color and the flavors becoming more intense—that's exactly what you want.
- Bring in the cream:
- Lower your heat to medium-low and pour in the heavy cream, stirring gently to combine everything into a cohesive sauce. Let it simmer quietly for 2 minutes until you can see it beginning to thicken slightly.
- Marry the pasta and sauce:
- Add your drained pasta to the skillet along with some of that reserved pasta water, then toss everything together with purpose until every strand is coated. The starchy water helps the sauce cling beautifully, creating something greater than the sum of its parts.
- Finish with cheese:
- Sprinkle in your Parmesan and toss again until the sauce becomes creamy and luxurious, adding more pasta water if it needs loosening. Taste as you go and adjust the salt and black pepper to suit your palate, remembering that the cheese adds its own salty note.
- Serve while warm:
- Transfer to bowls or plates immediately, torn basil scattered over top and extra Parmesan ready for anyone who wants more.
Save to Pinterest There was an afternoon when I made this for someone I was trying to impress, and they came into the kitchen while I was cooking just to watch. The smell alone did half the work, but what really stayed with me was how natural and unhurried it all felt—no stress, no complexity, just the simple joy of making something delicious.
Variations That Work
This sauce is forgiving and loves company. I've stirred in handfuls of fresh spinach or arugula toward the end, letting the heat just wilt them slightly, and the bright green against the deep red is as beautiful as it tastes. Grilled chicken strips add protein without changing the essential character of the dish. If vegan cooking is your world, heavy cream swaps seamlessly with a plant-based alternative, and vegan Parmesan does the job just as well.
Timing and Make-Ahead
The beauty of this dish is its speed—there's no long simmering or advance prep that demands your attention. You can prep your garlic and tomatoes hours ahead if you want to feel organized, but honestly, the whole thing comes together in about 20 minutes from cold stove to hot plate. It's not a dish that improves with reheating, so make it fresh, eat it immediately, and enjoy every bite at its peak.
What to Serve Alongside
This pasta doesn't need much, but it does appreciate company. A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully and tastes even better when shared. A simple green salad with lemon vinaigrette provides textural contrast, and crusty bread is always welcome for soaking up any lingering sauce.
- Chill your white wine glasses beforehand if you want to feel fancy without trying.
- Tear your basil by hand rather than chopping it—the leaves stay more tender and bruise less.
- Taste and season at the very end, because both the Parmesan and the pasta water bring their own saltiness to the table.
Save to Pinterest This pasta has a way of turning an ordinary evening into something worth remembering. Make it when you need comfort, when you want to impress someone, or simply because you deserve something delicious tonight.
Recipe FAQs
- → What type of pasta works best?
Penne or rigatoni are ideal as their ridges hold the creamy sauce well, enhancing each bite.
- → Can I make it spicier?
Adding crushed red pepper flakes during sautéing adds a gentle heat without overpowering the creamy flavor.
- → How to achieve the perfect sauce consistency?
Reserve some pasta cooking water before draining and add it to the sauce; it helps the cream blend smoothly and cling to the pasta.
- → Is it possible to prepare a vegan version?
Yes, substitute heavy cream with plant-based cream and use vegan Parmesan alternatives to keep richness and flavor.
- → What garnishes complement this dish?
Fresh basil leaves and extra grated Parmesan provide aromatic and savory finishing touches.