Save There's a moment every cook knows when you're standing in front of an open pantry, slightly hungry and entirely uninspired, staring at a jar of sun-dried tomatoes that's been sitting there for weeks. One Tuesday evening, I grabbed that jar almost by accident, and what started as pantry rummaging turned into one of those dishes that somehow tastes far more impressive than the few minutes it actually takes. That's this pasta—it arrives at the table tasting like it required way more effort than it did.
I made this for my sister on a random Thursday when she was stressed about work, and I remember her quiet laugh when she took the first bite—that moment when food does what it's supposed to do, which is remind you that things are actually okay. She sat at my kitchen counter with the bowl balanced in her lap, and we didn't talk much, just existed together in that warm, garlicky kitchen while she ate.
Ingredients
- Penne or rigatoni: Choose a shape that catches sauce in its crevices; 350 grams gives you a perfect four-serving portion without feeling heavy.
- Olive oil: If your sun-dried tomato jar includes its own oil, use that—it's already infused with flavor and saves you a step.
- Garlic, minced: Four cloves sounds modest but releases enough flavor to carry the whole sauce without overwhelming the delicate tang of the tomatoes.
- Sun-dried tomatoes in oil: Buy them packed in oil, not dry; drained and sliced, they become almost candied, with concentrated sweetness underneath their tanginess.
- Crushed red pepper flakes: Optional but recommended—just a teaspoon adds a whisper of heat that makes you want another bite.
- Heavy cream: This is what transforms the sauce from interesting to luxurious, creating that silky coating that clings to every piece of pasta.
- Grated Parmesan cheese: Freshly grated melts better than pre-shredded, creating a smoother sauce that doesn't feel gritty.
- Pasta cooking water: Don't skip this step; the starch in this water is what helps the sauce cling and creates that creamy finish.
- Fresh basil leaves: Torn by hand, never chopped, so they stay bright and don't bruise into dark, oxidized pieces.
Instructions
- Start the pasta:
- Bring a large pot of salted water to a rolling boil—the water should taste like the sea. Add your pasta and cook according to package directions until al dente, which means it should have a tiny resistance when you bite it. Before you drain it, scoop out 60 milliliters of that starchy cooking water into a mug and set it aside; this is the secret weapon that makes the sauce silky.
- Build the sauce base:
- While the pasta cooks, heat your olive oil in a large skillet over medium heat. Add the minced garlic and listen for it to sizzle—that sound means it's waking up. Let it go for about a minute until the kitchen smells like garlic has moved in permanently.
- Wake up the tomatoes:
- Stir in your sliced sun-dried tomatoes and red pepper flakes, letting them hang out in the hot oil for 2 to 3 minutes. You'll notice the oil starting to turn deeper in color as the tomato flavors release into it.
- Add the cream:
- Lower your heat to medium-low, then pour in the heavy cream slowly while stirring. The mixture will go from bright red to a warm, peachy-pink color. Let it simmer for just 2 minutes, just until it thickens enough that it coats the back of a wooden spoon.
- Bring it together:
- Drain your pasta and add it directly to the skillet along with that reserved pasta water. Toss everything together gently but thoroughly, making sure every strand of pasta gets coated in the sauce.
- Finish with cheese:
- Sprinkle in your Parmesan cheese and toss again until the sauce becomes glossy and creamy, clinging to the pasta rather than pooling at the bottom. Taste and season with salt and freshly ground black pepper to your liking.
- Serve immediately:
- Divide among bowls, tear basil over the top, and finish with extra Parmesan. Eat while it's still warm enough to remind you why you cooked in the first place.
Save There's something about watching someone eat something you made with the kind of hunger that says they needed this meal more than they needed to be polite about it. This pasta has that quality—it disappears quickly and leaves people satisfied in a way that goes beyond being full.
Variations and Add-Ins
The beauty of this sauce is how it accepts additions without complaint. I've stirred in a generous handful of fresh spinach at the very end, letting it wilt right into the cream, and suddenly you have vegetables hiding in every forkful. A handful of arugula works too, though I prefer it stirred in after plating so it stays peppery and bright. For nights when you want more protein, sliced grilled chicken or even crispy pancetta turns this from a vegetarian main into something heartier.
Wine Pairing and Serving
This dish sings alongside a crisp white wine—something with acidity that cuts through the cream and echoes the tomato's tang. Sauvignon Blanc or Pinot Grigio are the obvious choices, but honestly, even a dry Vermentino works beautifully. Serve it in warmed bowls so the pasta stays hot longer, and eat it slowly enough to actually taste what's happening, which is harder than it sounds when something tastes this good.
Making It Your Own
Cooking is permission to make things yours, and this recipe is designed to bend to what you have and what you crave. The sun-dried tomatoes can be swapped for roasted red peppers if that's what's in your pantry, though the flavor will be sweeter and less intense. Some cooks prefer half-and-half instead of heavy cream if they're trying to lighten things up, though you'll notice the sauce won't be quite as silky. For a vegan version, cashew cream or store-bought plant-based cream works if you add a little lemon juice to brighten it, and nutritional yeast does a surprisingly good job mimicking Parmesan's salty depth.
- Taste as you go and remember that salt and pepper are your friends, not your enemies.
- If your sauce seems too thick, that reserved pasta water is still sitting nearby ready to help.
- Make this with people you actually like being in the kitchen with, because the company matters as much as the ingredients.
Save This is the kind of pasta that reminds you why cooking at home is worth the minimal effort it takes. Quick, genuinely delicious, and somehow still feels like you're taking care of yourself or the people sitting across from you.
Recipe FAQs
- → What pasta types work best with this dish?
Penne or rigatoni are ideal as their ridges hold the creamy sun-dried tomato sauce well, ensuring every bite is flavorful.
- → Can I make this dish vegan?
Yes, substitute heavy cream with plant-based alternatives and use vegan Parmesan for a dairy-free version without sacrificing creaminess.
- → Is it possible to prepare the sauce ahead of time?
The sauce can be made in advance and gently reheated; add reserved pasta water to loosen the sauce before combining with pasta.
- → How spicy is the dish, and can I adjust it?
The crushed red pepper flakes add subtle heat but are optional. Adjust the amount or omit to suit your spice preference.
- → What can I serve alongside this pasta?
This rich pasta pairs well with crisp white wines like Sauvignon Blanc or Pinot Grigio and a simple green salad for balance.