Save There was this one evening when my neighbor brought over a jar of sun-dried tomatoes from her garden preserve, and I had absolutely no plan for dinner. I opened my pantry, found a box of penne, some cream in the fridge, and within minutes, I was stirring together something that tasted like it belonged in a trattoria. The kitchen filled with this warm, almost wine-like aroma, and by the time I plated it, I knew I'd found something special—something that felt fancy but required almost no fuss.
I made this for a friend who'd been having a rough week, and watching her face light up when she took that first bite—the way the creamy sauce clung to the pasta, how the basil added that fresh snap—reminded me that sometimes the simplest meals carry the most meaning. She asked for the recipe before she'd even finished her plate, which felt like the highest compliment.
Ingredients
- 350 g penne or rigatoni: Tube shapes hold this creamy sauce beautifully, trapping it in every bite rather than letting it slide off.
- 2 tbsp olive oil (from the sun-dried tomato jar if possible): That infused oil is liquid gold—it carries all the concentrated tomato flavor into your sauce from the very first moment.
- 4 cloves garlic, minced: Mince it finely so it melts into the oil rather than staying chunky; this is the aromatic base that makes everything smell alive.
- 150 g sun-dried tomatoes in oil, drained and sliced: These are intensely flavorful, so resist the urge to add more than called for unless you want to overpower the cream.
- 1 tsp crushed red pepper flakes (optional): Just a whisper of heat brings balance; don't skip it even if you think you don't like spice.
- 200 ml heavy cream: Full-fat cream is essential here—it's what turns this from acidic tomato sauce into something silky and luxurious.
- 60 g grated Parmesan cheese: Freshly grated makes a difference; pre-shredded cheese has additives that can make the sauce grainy.
- 60 ml reserved pasta water: This starchy water is a secret weapon for loosening the sauce and helping it cling to the pasta.
- Freshly ground black pepper and salt: Season at the end so you can taste as you go and hit the perfect balance.
- Fresh basil leaves and extra Parmesan for garnish: These final touches are what make people think you fussed way more than you actually did.
Instructions
- Boil your pasta water and cook the pasta:
- Fill a large pot with water, salt it generously so it tastes like the sea, and let it roll at a full boil before adding pasta. Cook according to package directions until just al dente—tender but with a slight bite. Before draining, scoop out that 1/4 cup of starchy cooking water and set it aside; this is what will transform your sauce from thick to glossy.
- Warm the oil and awaken the garlic:
- While pasta cooks, heat olive oil in a large skillet over medium heat. When it's shimmering, add minced garlic and listen for that gentle sizzle—let it fragrance for about one minute, stirring constantly so it never browns or turns bitter.
- Introduce the sun-dried tomatoes:
- Stir in sliced sun-dried tomatoes and red pepper flakes, and let them dance together for two to three minutes. You'll notice the oil deepening in color and the whole kitchen smelling like concentrated summer.
- Pour in the cream and let it gently simmer:
- Lower heat to medium-low, pour in heavy cream, and stir until everything is combined. Let it bubble softly for about two minutes until it thickens just slightly—this isn't gravy, just a gentle thickening.
- Marry the pasta with the sauce:
- Add your drained pasta directly to the skillet along with that reserved pasta water. Toss everything together using two wooden spoons or pasta forks, watching how the starchy water loosens and silks the sauce around every piece of pasta.
- Finish with Parmesan and season:
- Sprinkle in grated Parmesan and toss again until the sauce is creamy and every noodle is coated. Taste, then adjust salt and black pepper to your preference—you want it to taste like salt and pepper, not like you're hiding anything.
- Plate and garnish:
- Serve immediately into warm bowls or plates. Top with torn fresh basil and another shower of Parmesan, and watch how the warm pasta slightly wilts the basil, releasing its aromatics.
Save I'll never forget making this for my partner on a random Tuesday when neither of us had energy for anything complicated, and somehow, watching the simple ingredients transform into something so elegant made us both pause and actually enjoy being in the kitchen together. It became our shorthand for 'I love you but I'm too tired for complicated,' which is its own kind of beautiful.
Why This Sauce Works So Well
The magic here is balance—sun-dried tomatoes bring intensity and a slightly jammy quality, while cream softens that intensity into something almost luxurious. The Parmesan adds umami depth, the pasta water adds silkiness, and the fresh basil at the end brings everything back to brightness so it never feels overwhelming. It's the kind of sauce that tastes like it took hours when it actually took fifteen minutes.
Making It Your Own
The foundation is solid, but this dish loves personalization. Some nights I add a handful of spinach or arugula right at the end, letting it wilt into the warmth; other times I've stirred in cooked chickpeas or white beans for protein without changing the character. I've even tossed in grilled chicken, artichoke hearts, or roasted zucchini depending on what was in the fridge and what I was craving.
Timing and Execution Tips
The entire dish hinges on everything happening at roughly the same moment—you want your pasta finishing right as your sauce finishes, so they can meet while both are hot and enthusiastic about combining. If you're worried about timing, start your sauce right as the pasta hits boiling water, and everything should coordinate naturally. This is genuinely a meal where finishing touches matter, so have your basil torn and your extra Parmesan grated before you start cooking.
- Keep your heat at medium or medium-low once cream enters the picture—cream can break if it boils too aggressively, and you want that gentle simmer instead.
- If your sauce seems too thick after combining with pasta, add a splash more reserved pasta water bit by bit until it flows the way you want.
- Serve immediately on warm plates, because this sauce sets quickly once it cools, and you want that luxurious flow into the center of the bowl.
Save This recipe became part of my regular rotation not because it's complicated or impressive in that showy way, but because it delivers comfort and elegance in twenty-five minutes, which somehow feels like the most generous gift a recipe can offer. Make it once, and you'll understand why it keeps finding its way back to the table.
Common Questions
- → Can I use different types of pasta?
Yes, penne or rigatoni work best, but you can substitute with any short pasta that holds sauce well.
- → How do I achieve the creamy texture?
The creaminess comes from combining heavy cream with reserved pasta water and grated Parmesan cheese, stirred until smooth.
- → Is it possible to make this dish spicier?
Yes, adding more crushed red pepper flakes will increase heat according to your preference.
- → What can I substitute for fresh basil?
Fresh basil imparts a distinct aroma, but you can try fresh parsley or oregano as alternatives.
- → Can the sauce be prepared ahead of time?
You can prepare the sauce in advance but combine with pasta just before serving for best texture.