Creamy Sun-Dried Tomato Pasta is one of those dinners that tastes like you put in way more effort than you actually did. It’s rich, slightly tangy, a little smoky from the sun-dried tomatoes, and just indulgent enough to feel special.
My partner and I both love bold flavors — especially Italian and Asian dishes — and this one leans into that deep, concentrated tomato flavor that makes every bite feel intense in the best way.
It’s creamy, cozy, and perfect for when you want something restaurant-worthy without leaving your kitchen.
Let’s get into it!
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A few tips:
Use high-quality extra virgin olive oil for better depth of flavor
Use oil-packed sun-dried tomatoes for the best flavor — the oil itself is liquid gold.
Cook everything in a heavy-bottom stainless steel skillet to prevent scorching and allow even heat distribution.
Add a splash of white wine before the cream for extra depth and acidity.
Use grated parmesan– a good microplane grater works wonders
Creamy Sun-Dried Tomato Pasta
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes20
minutesIngredients
12 oz rigatoni or penne
1 tablespoon olive oil (use some from the sun-dried tomato jar for extra flavor)
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
½ cup chicken or vegetable broth
¾ cup freshly grated parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon red chili flakes (optional)
Salt and black pepper to taste
¼ cup reserved pasta water
Fresh parsley or basil for garnish
Optional: crispy bacon bits or grilled chicken
Directions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve about ¼ cup of pasta water before draining.
- In a large skillet over medium heat, add olive oil and sauté the minced garlic for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for another minute to release their flavor.
- Pour in the broth and heavy cream, stirring to combine. Let the mixture gently simmer for 4–5 minutes until slightly thickened.
- Reduce the heat and stir in the grated parmesan cheese until fully melted and smooth. Season with Italian seasoning, salt, pepper, and red chili flakes if using.
- Add the drained pasta to the skillet and toss to coat evenly. If the sauce feels too thick, gradually stir in reserved pasta water until it reaches a silky consistency. Garnish with fresh herbs and optional crispy bacon or grilled chicken before serving.
- This has become one of my favorite lunch recipes.
Variations & Substitutions
Add spinach or mushrooms for extra vegetables.
Swap heavy cream for half-and-half for a lighter version.
Make it spicy with extra chili flakes or a spoonful of chili paste.
Use shrimp or chicken for added protein.
Try gluten-free pasta if needed — just adjust cooking time accordingly.
Creamy Sun-Dried Tomato Pasta is bold, comforting, and full of flavor in every bite.
The richness of the cream balances perfectly with the tangy intensity of the sun-dried tomatoes, and it’s one of those meals that feels both cozy and elevated at the same time.
It’s simple enough for a weeknight but impressive enough for guests — which honestly makes it a keeper in our kitchen.
