Sun-Dried Tomato Cream Sauce: 20-Minute Pasta Sauce
By Emma Collins
Prep
5 min
Cook
15 min
Total
20 min
Servings
4
Level
Easy
Make this sauce ahead of time to serve with pasta. Stir in basil just before serving. Some of the characteristics of this sauce are helpful for meal planning. Sun-dried tomatoes provide a tangy flavor contrast to the cream and Parmesan cheeses in the sauce (I like small bits of tomato in the sauce). This recipe yields enough sauce for 1 pound of cooked pasta.
I start by adding a tablespoon of oil drained from the tomatoes and cooking the garlic for 30 seconds before adding the chopped tomatoes. I then add broth to the pan and use a wooden spoon to scrape up the browned bits and stir them into the sauce. I allow half the broth to reduce before adding the cream. A wide pan will reduce splattering while you stir.
After adding cream, simmer. Cream that is boiled will curdle. Simmering for 2 to 3 minutes on low heat will thicken the cream. When using block Parmesan, I take my pan off the heat before adding shredded Parmesan and chopped basil and other seasonings. The sauce should be smooth as the Parmesan melts.
As a supper dish, I've used it with penne, fettuccine, tortellini, and gnocchi. I've also served it with pan-fried and baked chicken breasts. Spinach can be added at the end to wilt in the sauce, and bread can be served alongside to sop up the pan juices. Other supper additions include grilled chicken or shrimp and Italian sausage.
Why this recipe works
- Total time: 20 minutes. Broth time included in total time.
- A four-person serving can help guide how much pasta to eat in other pasta dishes during the week.
- One large skillet is required to prepare the broth and any pieces of broccoli that you want to add to the soup after browning them.
- You can loosen the sauce if you want to serve smaller servings or fewer noodles covered with sauce.
- Freshly grated Parmesan cheese is smoother than store-bought grated Parmesan cheese.
Ingredients
- •1 tbsp oil from the sun-dried tomato jar
- •3 cloves garlic (finely minced)
- •½ cup sun-dried tomatoes in oil (drained and chopped)
- •¼ cup chicken or vegetable broth (for deglazing)
- •1 cup heavy cream
- •½ tsp Italian seasoning
- •½ cup Parmesan cheese (freshly grated)
- •¼ cup fresh basil (chopped)
- •handful fresh spinach (optional)
- •salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Heat the sun-dried tomato oil in a large skillet over medium heat.
- 2
Add the garlic and sauté for 30 seconds, until fragrant.
- 3
Add the chopped sun-dried tomatoes and cook for 1 more minute.
- 4
Pour in the broth and scrape the browned bits from the pan bottom with a wooden spoon.
- 5
Bring the broth mixture to a simmer and let it reduce by half.
- 6
Lower the heat and stir in the heavy cream and Italian seasoning.
- 7
Gently heat the sauce for 2-3 minutes without boiling, until it starts to thicken.
- 8
Remove the skillet from the heat and stir in the grated Parmesan until smooth and melted.
- 9
If using, stir in the fresh spinach until wilted.
- 10
Stir in the fresh basil, season with salt and black pepper to taste, and serve immediately.
FAQ
Nutrition (per serving)
Calories
350
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