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Easy Creamy Sun-Dried Tomato Pasta in 20 Minutes

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A quick and indulgent creamy sun-dried tomato pasta that comes together in under 20 minutes. Perfect for busy weeknights or last-minute dinner parties, this recipe uses simple ingredients and a clever technique to create a velvety, flavorful sauce that clings to every piece of pasta.

Ingredients

Scale
  • 12 oz (340g) pasta (penne, rigatoni, or fusilli)
  • 1 cup sun-dried tomatoes (packed in oil), drained and chopped
  • 3 tablespoons oil from sun-dried tomatoes
  • 4 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) chicken or vegetable broth (low-sodium)
  • 1/2 cup (50g) grated Parmesan cheese (freshly grated)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil for garnish (optional)

Instructions

  1. Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente, setting a timer for 2 minutes less than recommended. Reserve 1 cup of pasta water before draining. Do not rinse the pasta.
  2. While pasta cooks, heat a large skillet over medium heat. Add the 3 tablespoons of oil from the sun-dried tomatoes. Once shimmering, add minced garlic and optional red pepper flakes. Sauté for about 30 seconds until fragrant.
  3. Add the chopped sun-dried tomatoes to the skillet. Cook for 1-2 minutes, stirring, until the oil takes on a reddish hue and the tomatoes are fragrant.
  4. Pour in the broth. Use a wooden spoon to scrape up any browned bits. Let simmer for 1 minute. Reduce heat to low and slowly pour in the heavy cream, stirring constantly. Cook until the sauce is smooth and just starting to bubble at the edges (do not let it boil hard).
  5. Add the drained pasta directly to the skillet. Sprinkle in the grated Parmesan cheese. Toss everything together with tongs or a wooden spoon until the cheese melts and the sauce thickens.
  6. Add about 1/4 cup of the reserved pasta water and toss again. The sauce should coat the back of a spoon. If too thick, add more pasta water; if too thin, let simmer another minute.
  7. Taste and adjust seasoning with salt and black pepper. Serve immediately in warm bowls, garnished with fresh basil and extra Parmesan if desired.

Notes

Reserve pasta water before draining—it’s the secret to a silky sauce. Do not rinse the pasta after draining. Use freshly grated Parmesan for smooth melting. For a dairy-free version, use full-fat coconut milk and vegan Parmesan. For added protein, stir in shredded rotisserie chicken, grilled shrimp, or crispy Italian sausage at the end.

Nutrition

Keywords: creamy sun-dried tomato pasta, quick pasta recipe, 20 minute pasta, easy weeknight dinner, sun-dried tomato sauce, vegetarian pasta

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