Pin this There's something about the smell of garlic hitting hot olive oil that makes you stop whatever you're doing. I discovered this pasta on a random Tuesday when I had sun-dried tomatoes languishing in my pantry and absolutely nothing else appealing in the fridge. Twenty minutes later, I was twirling a fork through the silkiest, most decadent sauce and wondering why I'd never thought to combine these ingredients before. It became the dish I make when I want to feel fancy without the fuss.
I made this for my friend Maya who'd been having a rough week, and watching her face light up when she tasted it made me realize that sometimes the most elegant meals are the ones that come together without overthinking. She asked for the recipe before she'd even finished her first bite, and now it's in rotation for her own weeknight saves.
Ingredients
- Penne or rigatoni, 350 g: The ridges and tubes catch every bit of this sauce, but honestly any pasta works if that's what you have.
- 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: This is where the magic starts, so don't skip it or use jarred.
- Sun-dried tomatoes in oil, 150 g: Drained and sliced, they give the sauce its backbone of concentrated, slightly tangy richness.
- Crushed red pepper flakes, 1 tsp: Optional, but a whisper of heat balances the cream beautifully.
- Heavy cream, 200 ml: This is what transforms a simple tomato sauce into something that feels indulgent.
- Parmesan cheese, 60 g grated: Adds sharpness and helps the sauce cling to the pasta.
- Pasta cooking water, 60 ml: Reserve this before draining—it's the secret to a silky sauce that actually coats your noodles.
- Fresh basil leaves, handful: Torn by hand just before serving, so the leaves stay tender and bright.
- Salt and freshly ground black pepper: Taste as you go; the sun-dried tomatoes are already salty, so go easy at first.
Instructions
- Get your pasta water ready:
- Bring a large pot of salted water to a boil and cook your pasta to al dente according to the package instructions. Right before draining, scoop out a quarter cup of the starchy cooking water and set it aside—you'll need this later to make the sauce silky.
- Build the flavor base:
- Heat the olive oil in a large skillet over medium heat, add your minced garlic, and let it sauté for about a minute until it becomes fragrant and golden. You'll notice the aroma immediately fills your kitchen.
- Wake up the sun-dried tomatoes:
- Stir in the sun-dried tomatoes and red pepper flakes if you're using them, then let everything meld together for two to three minutes. The flavors deepen during this time, and the oil takes on a warm, slightly brick-colored tint.
- Introduce the cream:
- Lower your heat to medium-low, pour in the heavy cream, and stir gently until it's fully combined with the tomato mixture. Simmer for about two minutes until you notice the sauce beginning to thicken slightly and smell even more divine.
- Bring it all together:
- Add your drained pasta directly to the skillet along with that reserved pasta water, then toss everything together until the pasta is completely coated. The starchy water helps the sauce emulsify and cling to each piece.
- Finish with Parmesan:
- Sprinkle in the grated Parmesan, toss again, and watch as the sauce becomes even creamier and more cohesive. Taste it now and adjust salt and pepper—remember the tomatoes and cheese already add saltiness.
- Serve with abandon:
- Take it off the heat and divide among four bowls, then scatter torn basil leaves on top and add a final generous handful of Parmesan to each serving. Eat it while it's still hot and the basil still has that fresh, peppery bite.
Pin this I served this to my partner on an ordinary Thursday night, and he asked if I'd made it fancy or if it had always been this good. That question stuck with me because it reminded me that the best meals aren't the complicated ones—they're the ones that taste effortless and taste like someone cared.
Why Sun-Dried Tomatoes Are Underrated
Sun-dried tomatoes have a concentrated sweetness and tang that fresh tomatoes simply can't match, and when they're suspended in cream, they deliver an almost luxurious depth. I used to think they belonged only in fancy restaurant dishes, but the truth is they're just intensely flavored regular tomatoes, and they work magic in simple preparations. This sauce proves that sometimes the most elegant dishes come from pairing one or two high-quality ingredients instead of fussing with ten.
The Timing Game
Start your pasta water while you're gathering ingredients, and time everything so the pasta and sauce finish around the same moment. If your pasta finishes early, don't worry—toss it with a tiny bit of olive oil to keep it from sticking while you wait for the sauce. The real magic happens in the last minute when you combine them, so that coordination matters more than rushing.
Variations and Reasons to Make It Again
The beauty of this sauce is that it's a foundation you can build on depending on what you have or what you're craving. A handful of fresh spinach wilted into the cream adds earthiness and color, while some people swear by adding grilled chicken or shrimp for protein. You can even make it vegan by swapping the heavy cream for oat milk or cashew cream and using nutritional yeast instead of Parmesan, and honestly it still tastes rich and satisfying.
- Stir in a handful of fresh spinach or arugula just before serving for a peppery brightness.
- Add cooked shrimp or grilled chicken if you want to turn this into a more substantial main course.
- A splash of dry white wine mixed into the cream takes the acidity up a notch if you want more complexity.
Pin this This pasta has become my go-to for moments when I want to feel accomplished in the kitchen without stress. It's proof that you don't need hours or complicated techniques to create something that tastes genuinely special.
Recipe Questions
- → What pasta types work best?
Penne or rigatoni are ideal due to their shape, which holds the creamy sauce well, ensuring flavorful bites throughout.
- → Can I make this dish vegan?
Yes, by using plant-based cream alternatives and vegan Parmesan substitutes, the sauce retains its creamy texture and rich flavor.
- → How does reserved pasta water improve the sauce?
The starchy pasta water helps loosen and thicken the sauce, allowing it to coat the pasta smoothly without becoming watery.
- → Is fresh basil essential for flavor?
Fresh basil provides a fragrant, herbaceous note that completes the sauce's richness, though dried basil can be a backup if needed.
- → Can I adjust the spice level?
Yes, adding or omitting crushed red pepper flakes allows control over mild heat, tailoring the dish to personal preference.