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Creamy Sun-Dried Tomato Pasta

This luxurious creamy sun-dried tomato pasta combines the intense sweetness of oil-packed sun-dried tomatoes with a velvety Parmesan cream sauce studded with burst cherry tomatoes. Ready in just 30 minutes, this Italian-inspired weeknight dinner delivers restaurant-quality flavor with perfectly cooked rigatoni coated in a rich, glossy sauce finished with fresh basil and toasted pine nuts.

Close-up overhead view of creamy sun-dried tomato pasta in a white bowl, showing rigatoni coated in rich cream sauce with halved cherry tomatoes, fresh basil leaves, and toasted pine nuts

Prep Time : 10 min

Cook Time : 20 min

Servings : 4

Prep Time :

10 min

Cook Time :

20 min

Servings :

4

Ingredients

For the Pasta

• 400g rigatoni pasta — this one on Amazon


• 8g kosher salt (for pasta water)

For the Creamy Sun-Dried Tomato Sauce

•  180g oil-packed sun-dried tomatoes, drained and sliced (reserve 30ml oil) — this one on Amazon


• 200g heavy cream


• 200g whole milk


• 100g Parmesan cheese, finely grated — this one on Amazon


• 4 cloves garlic (20g), minced


• 300g cherry tomatoes, halved


• 15g tomato paste


• 4g red pepper flakes


• 3g black pepper, freshly ground


• 2g kosher salt

For Finishing

•  80g fresh basil leaves, torn


• 60g baby spinach


• 40g pine nuts, toasted


• Extra Parmesan cheese for serving

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Directions

  1. Cook the Pasta
     Bring a large pot of water to boil and add 6g kosher salt. Cook 400g rigatoni according to package directions until al dente, typically 11-12 minutes. Reserve 240ml pasta cooking water before draining the pasta.
  2. Build the Aromatic Base
     While pasta cooks, heat the reserved 30ml sun-dried tomato oil in a large, deep skillet over medium heat. Add 20g minced garlic and 4g red pepper flakes, cooking for 45 seconds until fragrant but not browned. Add 180g sliced sun-dried tomatoes and 15g tomato paste. Cook for 2 minutes, stirring constantly, to caramelize the tomato paste and deepen its flavor.
  3. Create the Creamy Sauce
     Pour in 200g heavy cream and 200g whole milk, stirring to combine. Add 300g halved cherry tomatoes and bring to a gentle simmer. Cook for 5-6 minutes, allowing the cherry tomatoes to soften and release their juices. Using a wooden spoon, gently press some of the cherry tomatoes against the side of the pan to burst them, creating pockets of fresh tomato flavor throughout the sauce.
  4. Add Parmesan and Combine
     Reduce heat to low and gradually add 100g grated Parmesan in three additions, stirring constantly and allowing each addition to melt completely before adding more. Add the drained pasta directly to the sauce along with 120ml of the reserved pasta water. Toss vigorously for 2 minutes, allowing the starch from the pasta water to emulsify with the cream and create a glossy, clingy sauce.
  5. Finish and Serve
     Fold in 60g baby spinach and allow it to wilt for 1 minute. Add torn basil leaves, reserving a few for garnish. Season with 2g salt and 3g black pepper. If the sauce seems too thick, add more pasta water 30ml at a time. Remove from heat and let rest for 2 minutes. Divide among four warmed pasta bowls and garnish each serving with toasted 40g pine nuts, reserved basil leaves, and additional grated Parmesan.

*Notes : 

  • Toast pine nuts in a dry skillet over medium-low heat for 3-4 minutes, shaking frequently. They burn quickly, so watch carefully as toasting intensifies their buttery flavor and adds essential crunch to this creamy dish.
  • The quality of sun-dried tomatoes matters significantly here. Look for plump, deep-red tomatoes packed in quality olive oil. Drain them but save that flavorful oil for cooking the garlic base.
  • For the silkiest sauce, add Parmesan gradually and stir constantly. Adding it all at once or over high heat can cause the cheese to clump rather than melt into a smooth, creamy sauce.

Nutrition Facts 

( per serving )

Calories

~945 kcal

Protein

 36 g

Fat

53 g

Carbs

84 g

Calories

~945 kcal

Protein

 36 g

Fat

53 g

Carbs

84 g

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Close-up overhead view of creamy sun-dried tomato pasta in a white bowl, showing rigatoni coated in rich cream sauce with halved cherry tomatoes, fresh basil leaves, and toasted pine nuts

Creamy Sun-Dried Tomato Pasta

This luxurious creamy sun-dried tomato pasta combines the intense sweetness of oil-packed sun-dried tomatoes with a velvety Parmesan cream sauce studded with burst cherry tomatoes. Ready in just 30 minutes, this Italian-inspired weeknight dinner delivers restaurant-quality flavor with perfectly cooked rigatoni coated in a rich, glossy sauce finished with fresh basil and toasted pine nuts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 945
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 400 g rigatoni pasta
  • 8 g kosher salt for pasta water
For the Creamy Sun-Dried Tomato Sauce
  • 180 g oil-packed sun-dried tomatoes drained and sliced (reserve 30ml oil)
  • 200 g heavy cream
  • 200 g whole milk
  • 100 g Parmesan cheese finely grated
  • 4 cloves garlic 20g, minced
  • 300 g cherry tomatoes halved
  • 15 g tomato paste
  • 4 g red pepper flakes
  • 3 g black pepper freshly ground
  • 2 g kosher salt
For Finishing
  • 80 g fresh basil leaves torn
  • 60 g baby spinach
  • 40 g pine nuts toasted
  • item Extra Parmesan cheese for serving

Method
 

Cook the Pasta
  1. Bring a large pot of water to boil and add 6g kosher salt. Cook 400g rigatoni according to package directions until al dente, typically 11-12 minutes. Reserve 240ml pasta cooking water before draining the pasta.
Build the Aromatic Base
  1. While pasta cooks, heat the reserved 30ml sun-dried tomato oil in a large, deep skillet over medium heat. Add 20g minced garlic and 4g red pepper flakes, cooking for 45 seconds until fragrant but not browned. Add 180g sliced sun-dried tomatoes and 15g tomato paste. Cook for 2 minutes, stirring constantly, to caramelize the tomato paste and deepen its flavor.
Create the Creamy Sauce
  1. Pour in 200g heavy cream and 200g whole milk, stirring to combine. Add 300g halved cherry tomatoes and bring to a gentle simmer. Cook for 5-6 minutes, allowing the cherry tomatoes to soften and release their juices. Using a wooden spoon, gently press some of the cherry tomatoes against the side of the pan to burst them, creating pockets of fresh tomato flavor throughout the sauce.
Add Parmesan and Combine
  1. Reduce heat to low and gradually add 100g grated Parmesan in three additions, stirring constantly and allowing each addition to melt completely before adding more. Add the drained pasta directly to the sauce along with 120ml of the reserved pasta water. Toss vigorously for 2 minutes, allowing the starch from the pasta water to emulsify with the cream and create a glossy, clingy sauce.
Finish and Serve
  1. Fold in 60g baby spinach and allow it to wilt for 1 minute. Add torn basil leaves, reserving a few for garnish. Season with 2g salt and 3g black pepper. If the sauce seems too thick, add more pasta water 30ml at a time. Remove from heat and let rest for 2 minutes. Divide among four warmed pasta bowls and garnish each serving with toasted 40g pine nuts, reserved basil leaves, and additional grated Parmesan.

Notes

Toast pine nuts in a dry skillet over medium-low heat for 3-4 minutes, shaking frequently. They burn quickly, so watch carefully as toasting intensifies their buttery flavor and adds essential crunch to this creamy dish.
 
The quality of sun-dried tomatoes matters significantly here. Look for plump, deep-red tomatoes packed in quality olive oil. Drain them but save that flavorful oil for cooking the garlic base.
 
For the silkiest sauce, add Parmesan gradually and stir constantly. Adding it all at once or over high heat can cause the cheese to clump rather than melt into a smooth, creamy sauce.