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.

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Prep Time 10

Cook Time 20

Total Time 30

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

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

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

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

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

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.