Save There's something about sun-dried tomatoes that stops me mid-conversation. I was standing in my friend's kitchen one afternoon, staring at a jar of them gleaming in oil, and she tossed a handful into a pan with cream like it was the most obvious thing in the world. Within minutes, the smell had everyone gathered around the stove. That night, I learned that the best luxuries don't require hours of work, just the right ingredients treated with respect.
I made this for my sister during a surprise weeknight visit, and watching her close her eyes on the first bite made the whole thing worth it. She asked if I'd added some secret ingredient, and I realized that restraint is its own kind of magic—just good things, combined simply.
Ingredients
- Penne or rigatoni (350g): Use sturdy pasta that cups the sauce rather than sliding off; the tube shapes are non-negotiable here.
- Olive oil (2 tbsp): Use the oil from the sun-dried tomato jar if you can—it's already flavored and saves you a step.
- Garlic (4 cloves): Mince it fine and let it perfume the oil before anything else touches the pan; this is where the foundation lives.
- Sun-dried tomatoes (150g): Slice them so they integrate into the sauce rather than sit as chunks, and don't skip the oil they're packed in.
- Crushed red pepper flakes (1 tsp): Optional, but a whisper of heat makes the sweetness of the tomatoes sing instead of dominate.
- Heavy cream (200ml): Full-fat is non-negotiable; it's what makes this feel luxurious on your tongue.
- Parmesan cheese (60g): Grate it fresh if you have the patience; the difference between pre-grated and fresh is the difference between good and memorable.
- Pasta water (60ml): This starchy liquid is your secret weapon, thinning the sauce just enough to coat without breaking it.
- Fresh basil and extra Parmesan: These finish the dish, so don't skip them or add them too early.
Instructions
- Get the pasta going:
- Salt your water generously before the pasta goes in—it should taste like the sea. As it cooks, steal a piece at minute 11 and taste it; al dente isn't a suggestion, it's the difference between tender and mushy.
- Build the base:
- Heat that olive oil gently and let the garlic perfume it for a full minute, stirring so it doesn't catch color. The smell will tell you when it's ready.
- Wake up the tomatoes:
- Add the sun-dried tomatoes and red pepper flakes, letting them mingle for a few minutes so their flavor spreads through the oil. This is patience rewarded.
- Bring in the cream:
- Pour the heavy cream into the skillet with a gentle hand, stirring so it combines smoothly. It should look like silk pooling into the pan.
- Marry it all together:
- Drain the pasta, remember to reserve that water, and add the hot noodles to the skillet. The cream will seem thin at first, but this is exactly right.
- Finish with cheese and pasta water:
- Sprinkle the Parmesan and add the reserved pasta water gradually, tossing until you reach that perfect creamy consistency. It should cling and coat, not swim.
- Taste and adjust:
- Season carefully with salt and pepper, tasting as you go. Trust yourself here.
- Plate while hot:
- Serve immediately into warm bowls, torn basil scattered on top and extra cheese within arm's reach of everyone at the table.
Save There's a moment in cooking when everything stops being separate ingredients and becomes one thing, and that's what happens in this skillet. It's small and perfect, the kind of meal that makes a Tuesday night feel like a celebration.
Why Sun-Dried Tomatoes Deserve Better
Sun-dried tomatoes are often treated like a '90s cliché, thrown into salads without thought, but they're actually a brilliant way to concentrate flavor and add texture. Their slight chew and deep sweetness work differently than fresh or canned tomatoes; they don't dissolve into the sauce but instead soften and become part of its body. Once you taste what they do in cream, you'll stop using them carelessly.
The Pasta Water Secret
This is something I learned from watching an old Italian cook work, and it changed how I think about sauces. Pasta water isn't just starch; it's an emulsifier, the thing that helps cream and cheese come together into something that coats rather than pools. Add it gradually, tasting as you go, and you'll develop an instinct for when the sauce is exactly right.
Variations and Riffs
This recipe has a quiet elegance that invites gentle changes rather than reinventions. You can fold in sautéed greens at the end, add grilled chicken for protein, or even stir in a handful of capers if you want brightness against the richness. The base is sturdy enough to carry these additions without losing its character.
- For a vegan version, coconut cream works better than most plant-based alternatives, and nutritional yeast can replace Parmesan.
- A pinch of fresh thyme stirred in right before plating adds an herb note that doesn't compete with the basil.
- If you find the sauce too rich, a squeeze of lemon juice at the very end brightens everything without making it taste acidic.
Save This is the kind of dish that tastes effortless but feels like a gift, the kind of meal that turns an ordinary evening into something worth remembering. Make it for someone you love, or make it for yourself on a night when you need to know you're worth the good cream.
Recipe FAQs
- → What type of pasta works best?
Penne or rigatoni hold the sauce well due to their shape and texture, providing a satisfying bite that complements the creamy sun-dried tomato sauce.
- → Can I prepare the sauce ahead of time?
The sauce can be made in advance and gently reheated, but for best creaminess and flavor, combine with freshly cooked pasta just before serving.
- → How can I make this dish spicier?
Add crushed red pepper flakes while sautéing the garlic and sun-dried tomatoes to infuse a subtle heat that balances the creaminess.
- → Is there a vegan alternative to cream and Parmesan?
Use plant-based cream substitutes and vegan cheese alternatives to replicate the creamy texture and umami notes without dairy.
- → What herbs enhance this dish?
Fresh basil is ideal for garnish, adding a bright herbal aroma and slight peppery note that lifts the rich sauce.