Creamy Sun-Dried Tomato Pasta
This recipe for creamy sun-dried tomato pasta is simply scrumptious. It is packed full of flavor from the combination of sun-dried tomatoes, pecorino cheese and heavy cream. And best of all, it’s ready in under 20 minutes.
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We love this recipe for a quick and ultra satisfying family meal.
Ok, so this may not be the most healthiest of recipes. It is loaded full of heavy cream and cheese. But it is super delicious and makes a nice, easy meal.
It is especially tasty when you are craving a comforting meal.
This recipe is a family favorite and a great quick option for a lunch or weeknight when you need dinner made fast.
This creamy pasta doesn’t use anything super complicated! You can easily find these items in your local grocery store.
Which pasta shape is the best?
Almost any pasta works well for this sauce. I have used a variety and they’ve all come out well. Generally it is recommended to use a wide pasta noodle for a creamy sauce.
However, I prefer either a basic spaghetti or something like a penne, rigatoni, or farfalle. Pappardelle, fettuccini, and linguine are also great options that we enjoy.
Just a few ingredients
Some tips for preparing for making this recipe
- This cream sauce comes together quickly. I highly recommend prepping and measuring ingredients before starting the sauce.
- Be sure to serve immediately.
Begin by bringing a large pot of water to a boil. Cook the pasta according to the package instructions. And be sure to salt your pasta water – do this just as the water is boiling and right before adding the pasta noodles to the water.
Meanwhile in a large skillet add the olive oil and heat oil over medium heat. Add onions and garlic and sauté until soft and onions are translucent.
Combine the sun-dried tomatoes and tomato paste with the sautéed onion and garlic mixture. Add the salt and Italian seasonings.
Whisk in the pecorino cheese and the heavy cream, combine well.
After the pasta has cooked to al dente or desired doneness, drain the water and stir the noodles into the sun-dried tomato cream sauce.
Add the drained pasta noodles directly to the pan with the creamy sauce mixture. Top with fresh herbs like parsley or basil to garnish – optional, or crushed red pepper flakes for a little extra heat.
I highly recommend the use of a good quality olive oil. Especially when making a sauce that uses a fair amount of it.
Using a good quality oil is packed full of healthy fats and beneficial ingredients. And if using one that is certified, there’s no risk of it being a fake.
If you are looking for another amazing creamy tomato pasta sauce recipe, check out this Creamy Pomodoro Sauce. Which this creamy pasta sauce recipe is adapted from.
If you have leftover sun-dried tomato pasta, they can be stored in the refrigerator for about 3-4 days. Store them in an airtight bowl or container in the fridge. Reheat on the stovetop over medium-low heat until warmed through.
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Creamy Sun-Dried Tomato Pasta
- ⅓ cup quality extra virgin olive oil
- 1 medium onion finely chopped
- 2 cloves garlic chopped
- ½ cup jarred sun dried tomatoes julienned and drained of oils
- 2 tablespoons tomato paste
- 1 cup pecorino cheese fresh shredded
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon Primal Palate Amore seasoning or Italian seasoning of choice
- 1 pound pasta
- fresh basil as garnish optional
- Cook pasta according to package instructions – be sure to salt the pasta water.
- In a large skillet, heat up the olive oil over medium heat and add onions and garlic. Sauté until soft and onions are translucent.
- Stir in the sun-dried tomatoes and tomato paste. Add the salt and Italian seasoning.
- Whisk in the heavy cream and freshly shredded pecorino cheese. Stir well until the cheese is melted and the cream is well combined.
- Remove from heat and stir in the cooked, drained pasta. Serve immediately.
- If using the fresh basil as a garnish, add just before serving.