Description
A rich and creamy sun-dried tomato pasta that combines the intense flavors of sun-dried tomatoes with a velvety Parmesan cream sauce, fresh basil, and a hint of spice. This quick and easy stovetop recipe is perfect for a comforting weeknight meal.
Ingredients
Scale
Pasta
- 12 oz (340g) pasta of your choice (such as penne or fettuccine)
Sauce
- 1 tablespoon olive oil
- 1 cup (150g) sun-dried tomatoes, packed in oil, drained and chopped
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken or vegetable broth
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup (100g) grated Parmesan cheese
- 1/4 cup (60ml) fresh basil leaves, chopped
- Extra grated Parmesan and basil leaves for garnish
Instructions
- Cook the Pasta: Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- Sauté Sun-Dried Tomatoes and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and minced garlic, and sauté for about 1-2 minutes until fragrant.
- Make the Cream Sauce: Stir in the heavy cream and chicken or vegetable broth. Bring to a gentle simmer, then reduce the heat to low. Let it simmer for about 3-4 minutes, allowing the flavors to meld.
- Season the Sauce: Add the red pepper flakes, salt, and black pepper to the sauce, adjusting to your taste.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese until it melts and the sauce becomes creamy and smooth.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet, tossing to coat the pasta well with the sauce. Cook for an additional 2-3 minutes until everything is heated through.
- Add Fresh Basil: Stir in the chopped fresh basil, reserving some for garnish.
- Serve: Serve the pasta hot, garnished with extra grated Parmesan and fresh basil leaves.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can substitute heavy cream with half-and-half for a lighter option, but the sauce may be less rich.
- Adjust red pepper flakes according to your desired spice level or omit them if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
- Sun-dried tomatoes packed in oil add extra flavor; if using dry-packed tomatoes, rehydrate them first in warm water.
