Creamy sun-dried tomato pasta (Print Version)

Penne or rigatoni tossed in a rich sun-dried tomato sauce with garlic, cream, Parmesan, and basil.

# What to Use:

→ Pasta

01 - 12 oz penne or rigatoni
02 - Salt, for pasta water

→ Sauce

03 - 2 tbsp olive oil (preferably from sun-dried tomato jar)
04 - 4 cloves garlic, minced
05 - 1 cup sun-dried tomatoes in oil, drained and sliced
06 - 1 tsp crushed red pepper flakes (optional)
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/4 cup reserved pasta cooking water
10 - Freshly ground black pepper, to taste
11 - Salt, to taste

→ Garnish

12 - 1 handful fresh basil leaves, torn
13 - Extra grated Parmesan cheese

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook penne or rigatoni until al dente according to package directions. Reserve 1/4 cup of pasta water before draining the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add sliced sun-dried tomatoes and crushed red pepper flakes to the skillet. Cook for 2 to 3 minutes to enhance flavor blending.
04 - Reduce heat to low and stir in heavy cream. Let simmer for 2 minutes until the sauce slightly thickens.
05 - Add the drained pasta along with the reserved pasta water to the skillet. Toss the mixture to coat the pasta evenly with the sauce.
06 - Sprinkle grated Parmesan into the skillet and toss again until the sauce becomes creamy and adheres to the pasta.
07 - Adjust seasoning with salt and freshly ground black pepper to taste. Remove from heat and serve immediately garnished with torn fresh basil and extra Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day when you've actually spent less time than it takes to order takeout.
  • The sauce clings to every strand in a way that feels almost indulgent, silky and complex but never heavy.
  • Sun-dried tomatoes do the heavy lifting for depth, so you look like a better cook than you might feel.
02 -
  • If you forget to reserve the pasta water, the dish won't come together the same way—the starch is the glue that keeps everything silky instead of separating.
  • Don't let the cream boil hard or the sauce will break and separate; gentle heat and stirring are what create the magic.
03 -
  • If you have access to oil-packed sun-dried tomatoes, buy them and don't drain the oil—that's free flavor in a jar.
  • Warming your serving bowls before you plate makes a real difference; the pasta stays creamy longer instead of seizing up as it cools.
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