Save There was a moment in my kitchen when I was rummaging through the pantry looking for inspiration, and my hand landed on a jar of sun-dried tomatoes I'd been saving for something special. I dumped them into a hot pan with garlic, watched the oil shimmer and darken, and realized I had stumbled onto something that tasted restaurant-worthy in under thirty minutes. That discovery turned into this creamy pasta—a dish that feels indulgent but comes together so quickly that I've made it countless times since, each time remembering that happy accident.
I served this to friends on a random Tuesday, and someone actually asked if I'd ordered it from somewhere—that's the moment I knew I had to keep this recipe close. The way the creamy sauce coats each piece of pasta while that tangy tomato flavor cuts through the richness just works, and everyone at the table went quiet for a few seconds before diving back in.
Ingredients
- Penne or rigatoni, 350 g: The ridges and tubes trap the cream sauce beautifully, but honestly, any short pasta will work if that's what you have on hand.
- Olive oil, 2 tbsp: Use the oil from the sun-dried tomato jar if you can—it's already infused with flavor and saves you a step.
- Garlic, 4 cloves minced: Mince it fine so it distributes evenly and softens into the oil without burning.
- Sun-dried tomatoes in oil, 150 g: Drain them well and slice them into manageable pieces so they don't overpower any single bite.
- Crushed red pepper flakes, 1 tsp: This is optional, but a tiny pinch adds warmth and prevents the dish from feeling one-dimensional.
- Heavy cream, 200 ml: Cold cream straight from the fridge helps keep the sauce from breaking when you add it to the hot pan.
- Parmesan cheese, 60 g grated: Freshly grated melts more smoothly than pre-shredded, which often contains anti-caking agents.
- Pasta cooking water, 60 ml: This starchy liquid is what transforms cream and cheese into a sauce that actually clings to the pasta.
- Fresh basil, one handful: Tear it by hand just before serving so it releases its oils and doesn't bruise from being cut.
Instructions
- Start your pasta water:
- Fill a large pot three-quarters full with water and bring it to a rolling boil with a generous pinch of salt. You want the water to taste like the sea—this is your only chance to season the pasta itself.
- Cook the pasta:
- Add your penne or rigatoni and stir immediately to prevent sticking. Cook according to the package, but pull a piece out a minute early and taste it—al dente means it should have just the tiniest resistance when you bite it. Before draining, scoop out a measuring cup of that cloudy pasta water and set it aside.
- Toast the garlic:
- While the pasta cooks, heat your olive oil in a large skillet over medium heat until it shimmers slightly. Add the minced garlic and listen for the gentle sizzle—that's your signal that it's working.
- Add the sun-dried tomatoes:
- After about a minute, when the garlic is fragrant but not brown, stir in your drained sun-dried tomatoes and red pepper flakes. Let them warm through for a couple minutes, stirring occasionally, so their deep flavor wakes up in the heat.
- Pour in the cream:
- Lower the heat to medium-low before adding your cold cream—a sudden temperature change in a hot pan can cause it to break. Stir gently and let the mixture warm together for about two minutes until it looks slightly thickened and silky.
- Bring it together:
- Drain your pasta and add it directly to the skillet along with your reserved pasta water. Toss everything constantly for about a minute so the starchy water emulsifies with the cream and creates a glossy sauce that coats each piece.
- Finish with cheese:
- Sprinkle the grated Parmesan over the pasta and toss again until it melts and disappears into the sauce. Taste, adjust your salt and pepper, then plate immediately.
Save There's something about standing over a warm pasta dish, steam rising up, the smell of garlic and sun-dried tomato making you close your eyes for a second, that reminds you why home cooking matters. This dish does that to me every single time.
The Magic of Sun-Dried Tomatoes
Sun-dried tomatoes aren't just a fancy ingredient—they're tomato flavor concentrated to its absolute essence, which means a small amount goes incredibly far. They're sweet, tangy, and a little bit savory all at once, so they do most of the flavor work without needing hours of simmering. Buy them packed in oil if you can, and use that oil in your pan; it's already been flavored by sitting next to those tomatoes and will give your sauce depth you can't get any other way.
Quick Variations That Work
This recipe is a blank canvas once you understand how it works. I've added sautéed spinach by wilting it in the pan before the cream goes in, and the iron from the greens pairs beautifully with the tomato tang. Grilled chicken thighs torn into bite-sized pieces turn it into a heartier main course. Even a handful of capers stirred in at the end adds a briny note that makes people stop and ask what you did differently.
Serving and Pairing
Serve this pasta immediately on warm plates—the sauce will thicken as it cools, so speed matters here. A crisp white wine like Sauvignon Blanc cuts through the richness and echoes the acidity of the tomatoes, which is why it's such a classic pairing. If you want sides, keep them simple: crusty bread for sauce-soaking, maybe a bright green salad dressed with just lemon and oil to cleanse your palate between bites.
- Tear your basil by hand right over the plate so it stays vibrant and doesn't oxidize.
- If you're cooking for four but only two are eating, make the full batch anyway—this reheats beautifully and tastes even better the next day.
- A final grating of Parmesan at the table costs nothing and makes everyone feel special.
Save Cooking this reminds me that the best meals don't always require hours of effort—sometimes they just need good ingredients, a little attention, and the willingness to trust that simple flavors played well together will always be enough. Make this tonight.
Cooking Questions & Answers
- → What pasta types work best for this dish?
Penne or rigatoni are ideal as their ridges hold the creamy tomato sauce well, but any short pasta shape suits.
- → Can I make this sauce vegan?
Yes, substitute heavy cream with plant-based alternatives and use vegan Parmesan to maintain creaminess and flavor.
- → How can I adjust the sauce's thickness?
Use reserved pasta water sparingly to loosen the sauce or simmer longer to thicken it before combining with pasta.
- → What herbs complement this sauce besides basil?
Fresh oregano or thyme can add different flavor layers but keep basil as the main garnish for best balance.
- → Is it possible to prepare this dish ahead?
The sauce can be made in advance and gently reheated before adding pasta to preserve freshness and texture.