Creamy Sun-Dried Tomato Pasta – Besides being incredibly easy to make, this creamy sun-dried tomato pasta cooks up super fast, and leave you feeling full and happy! With its hearty flavors and only a handful of ingredients, this easy pasta recipe is one you will keep around for a while.
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Ingredients list for the Creamy Sun-Dried Tomato Pasta recipe
- 4 oz (115g) sun-dried tomatoes in olive oil, drained
- 2 tablespoons olive oil from the sun-dried tomatoes
- Salt
- 1/4 teaspoon paprika
- 4 garlic cloves, minced
- 1 small onion, minced
- 1 cup (250ml) half and half (or milk)
- 1 cup (250ml) chicken or vegetable stock
- ¼ teaspoon crushed red pepper
- 1/2 teaspoon Italian seasoning
- 8 oz (250g) farfalle pasta
- Parmesan cheese, freshly grated
- Fresh chopped basil
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the creamy sun-dried tomato pasta: Cook pasta according to package instructions, until al dente. Drain, reserving some pasta water and set aside.
2. In the meantime, saute minced garlic, onion, and drained sun-dried tomatoes in a large skillet with 2 tablespoons of oil reserved from the sun-dried tomatoes jar. Saute for 1 minute until fragrant. Sprinkle with a pinch of salt, paprika, Italian seasoning, crushed red pepper and cook on medium heat for 2 minutes more.
3. Add half and half and chicken or vegetable stock to the skillet and bring to a simmer. Add a bit of pasta water to thin the sauce if it’s too thick.
4. Remove the sauce from heat. Stir in cooked pasta and mix well. Adjust seasoning, sprinkle with basil and parmesan, and more crushed red pepper if desired. Serve the creamy sun-dried tomato pasta immediately. the Enjoy!
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Tips for the Creamy Sun-Dried Tomato Pasta recipe
This creamy pasta recipe with sun-dried tomatoes is just the kind of weeknight meal that’s guaranteed to become a new favorite. A winning combination for the whole family! Here are a few tips to make the best creamy pasta ever!
- To prevent cooked pasta from sticking together, wait until the water is at a full, rapid boil before adding the farfalle. Then stir the pasta as it cooks, aim for stirring every 2-3 minutes.
- Use good quality parmesan that will you grate yourself. Not the white sandy dust packaged in plastic boxes we sometimes find in the grocery aisle.
What other types of pasta can we use?
Use any pasta shape that holds the sauce well. Penne and rotini make excellent alternatives.
How and how long to store the creamy pasta leftovers?
This creamy pasta recipe keeps well in the fridge for 2 or 3 days. Reheat on the stove or in the microwave, adding a tiny splash of water to loosen up the sauce if necessary.
More pasta recipes you might enjoy
- Instant Pot Creamy Garlic Parmesan Chicken Pasta
- 20-Minute Sausage Pasta Skillet
- Tomato Spinach Sausage Pasta
- Creamy Garlic Shrimp Pasta
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Amazing!! I made a few tweaks however- I used heavy cream in place of half and half, used double the amount of pasta, extra half cup of chicken broth (didn’t use stock and let it cook down before adding cream), a ladle of pasta water, and about half a block of freshly grated parmesan to thicken the sauce. It has a wonderful hint of spice with the paprika and red pepper flakes.
I have made this before and made a couple of adjustments. first, I used heavy cream (no milk or half / half). Second, I switched out paprika with a teaspoon of Italian red wine. I also reduced the amount of stock to half cup. Came out perfect!
Came out super good but I made some changes. Didn’t use chicken stock at all just used a bit of pasta water and half & half. Had to add Parmesan cheese to thicken the sauce. Would maybe just use heavy whipping cream next time. I also added chicken and bacon.
Sauce is very thin… I added Parmesan (the grated kind that I shouldn’t) to the sauce and that helped thicken. I also added prosciutto which added more flavor. I omitted garlic and onion as I don’t ever cook with either… allergies. Overall, pretty tasty!
I made this tonight and it was fantastic. I did use the grated parmesan cheese like it told me not to. I also added truffle oil, and a whole bunch more garlic. It turned out great. Will make again
