Creamy Sun-Dried Tomato Pasta

Some dinners need to be fast, cozy, and a little bit fancy-feeling — this creamy sun-dried tomato pasta checks all three boxes. Ribbons of fettuccine get tossed in a silky sauce made from sweet-tart sun-dried tomatoes, garlic, and cream, with a snowfall of parmesan to finish. It tastes like something from a little Italian bistro, but it comes together in one skillet in about 30 minutes.

The magic here is the sun-dried tomato oil. Starting the sauce in that ruby-red, tomato-infused oil gives the whole dish a deep, concentrated flavor that plain olive oil just cannot match. The cream softens everything into a luscious, cling-to-the-noodles sauce, and a splash of starchy pasta water makes it glossy and restaurant-perfect.

This is the kind of weeknight dinner that earns a permanent spot in the rotation — simple enough for a Tuesday, impressive enough for guests. Toss in some spinach, add a protein, or keep it blissfully simple. However you serve it, do not skip the extra basil on top. For another weeknight pasta that practically makes itself, try our baked feta pasta — the viral 5-ingredient dinner.

Why You’ll Love This Recipe

• Ready in 30 minutes — a true weeknight hero from pantry staples
• One skillet sauce — the cream sauce builds in the same pan while the pasta boils
• Big, bold flavor — sun-dried tomatoes bring a sweet-tart punch that tastes slow-cooked
• Vegetarian-friendly — hearty and satisfying with no meat needed
• Endlessly adaptable — add greens, protein, or spice to make it your own

Ingredients

• 12 ounces fettuccine (or linguine)
• 1 cup sun-dried tomatoes in oil, drained and sliced, plus 2 tablespoons of their oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (use 1/4 teaspoon for mild)
• 1 cup (240 ml) heavy cream
• 1 cup (100 g) freshly grated parmesan cheese, plus more for serving
• 1/2 cup vegetable broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon freshly cracked black pepper
• 2 cups fresh baby spinach (optional)
• 1/4 cup torn fresh basil leaves, for serving

Save

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Cook the fettuccine until just shy of al dente according to the package directions. Reserve 1 cup of the pasta water, then drain.
2. While the pasta cooks, heat the 2 tablespoons of sun-dried tomato oil in a large deep skillet over medium heat. Add the sliced sun-dried tomatoes and cook for 2 minutes, stirring, until they sizzle and darken slightly at the edges.
3. Add the garlic and red pepper flakes. Cook 30–60 seconds, stirring constantly, until fragrant — do not let the garlic brown.

Save

4. Pour in the vegetable broth and scrape up any browned bits. Stir in the heavy cream, Italian seasoning, salt, and pepper. Bring to a gentle simmer and cook 3–4 minutes, until slightly thickened.

Save

5. Reduce the heat to low and gradually whisk in the parmesan, a handful at a time, until the sauce is smooth and silky. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
6. Add the drained fettuccine to the skillet and toss to coat, letting the noodles soak up the sauce for 1–2 minutes. Add more pasta water a little at a time until the sauce clings glossily to every ribbon.

Save

7. If using spinach, fold it in and cook 1 minute, until just wilted. Taste and adjust salt and pepper.
8. Serve immediately in warm bowls, topped with torn basil and extra parmesan.

Tips for Success

• Save that pasta water. The starchy cooking liquid is the secret to a glossy sauce that hugs the noodles instead of pooling at the bottom of the bowl.
• Grate your own parmesan. Freshly grated cheese melts into a smooth sauce; the anti-caking agents in pre-shredded bags can make the sauce grainy.
• Do not brown the garlic. Thirty to sixty seconds is all it needs. Browned garlic turns bitter and will overpower the sweet-tart tomatoes.
• Keep the heat gentle once the cream is in. A hard boil can split a cream sauce. Low, lazy bubbles give you the silkiest texture.
• Pull the pasta early. It finishes cooking in the hot sauce for a minute or two, so take it out of the water when it is still slightly firm in the center. If you love a tomatoey pasta night, our easy lasagna soup is the cozy, spoonable cousin of this dish.

Variations

• Add chicken: toss in 2 cups of shredded rotisserie chicken or sliced grilled chicken breast with the pasta.
• Make it spicy: bump the red pepper flakes to 1 teaspoon and finish with a drizzle of chili oil.
• Go lighter: swap the heavy cream for half-and-half and add an extra 1/4 cup of parmesan for body.
• Extra veggie: add roasted red peppers, artichoke hearts, or sun-dried-tomato-friendly mushrooms along with the spinach.
• Gluten-free: use your favorite gluten-free fettuccine and reserve the pasta water as usual — it still works beautifully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or milk to loosen the sauce — microwaving in short bursts, stirring between, also works. Freezing is not recommended, as cream sauces can separate when thawed.

FAQ

Can I use dry-packed sun-dried tomatoes? Yes, but rehydrate them first: soak in hot water for 15–20 minutes, drain, and pat dry. You will also need 2 tablespoons of olive oil for the skillet since dry-packed tomatoes do not come in flavored oil.

What pasta shape works best? Long, flat noodles like fettuccine or linguine are ideal because they hold the creamy sauce. Penne, rigatoni, or farfalle work well too — just pick a shape with ridges or curves to catch the sauce.

Can I make this dairy-free? Swap the heavy cream for full-fat coconut milk and use a dairy-free parmesan alternative. The flavor shifts slightly, but the sun-dried tomato base keeps it rich and satisfying.

How do I keep the sauce from getting too thick? The sauce thickens as it sits, so serve it right away. When reheating or adjusting, add warm reserved pasta water (or a splash of broth) a little at a time until it is silky again.

Recipe Card

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 4
• Estimated calories per serving: ~640

Save

You May Also Like

• One-Pot Creamy Garlic Chicken Pasta
• Creamy Garlic Mushroom Chicken Thighs
• Creamy Toum Garlic Dip