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Creamy Sun-Dried Tomato Pasta With Italian Herbs – Weeknight Comfort With Big Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 oz penne, rigatoni, or fettuccine
  • Sun-dried tomatoes in oil: 1/2 cup, plus 1–2 tablespoons of the oil
  • Olive oil: 1 tablespoon (or use the tomato oil)
  • Garlic: 3–4 cloves, minced
  • Tomato paste: 1 tablespoon
  • Crushed red pepper flakes: Pinch to 1/2 teaspoon, to taste
  • Italian seasoning: 1–1.5 teaspoons
  • Heavy cream: 3/4 to 1 cup
  • Parmesan cheese: 1/2 cup finely grated, plus more for serving
  • Low-sodium chicken or vegetable broth: 1/2 cup
  • Fresh basil: Small handful, chopped
  • Salt and black pepper: To taste
  • Optional add-ins: Cooked chicken, sautéed mushrooms, spinach, or shrimp

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1 cup of pasta water, then drain.
  2. Prep the tomatoes: Drain and chop the sun-dried tomatoes. Reserve 1–2 tablespoons of their oil for extra flavor.
  3. Sauté aromatics: In a large skillet over medium heat, warm the tomato oil (or olive oil). Add garlic and cook for 30–45 seconds until fragrant, not browned.
  4. Build the base: Stir in tomato paste and red pepper flakes. Cook 1 minute to caramelize the paste slightly.
  5. Add tomatoes and herbs: Toss in the chopped sun-dried tomatoes and Italian seasoning. Stir for 30 seconds to bloom the herbs.
  6. Deglaze: Pour in the broth, scraping up any browned bits. Simmer 1–2 minutes to reduce slightly.
  7. Cream it up: Lower heat and add heavy cream. Simmer gently for 2–3 minutes until the sauce thickens slightly. Season with salt and pepper.
  8. Cheese and emulsion: Add Parmesan and stir until melted and smooth. If too thick, splash in pasta water to loosen.
  9. Combine pasta: Add drained pasta to the skillet. Toss to coat, adding more pasta water as needed to create a silky sauce that clings to the noodles.
  10. Finish: Stir in chopped basil. Taste and adjust salt, pepper, and heat. Serve with extra Parmesan and a drizzle of tomato oil if you like.