Creamy Sun-Dried Tomato Pasta

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The sweet-tart flavor of sun-dried tomatoes paired with herbs and cream makes for a winning combination.

Time 30 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

PASTA

  • For pasta water Salt
  • ¾ lb Penne pasta

CREAM SAUCE

  • 2 tbsp Butter
  • 3 cloves Garlic, minced
  • 2 tbsp All-purpose flour
  • 1 cup Stock, chicken or vegetable
  • ½ cup Heavy cream
  • cup Sun-dried tomatoes,  in olive oil, drained/chopped
  • ¼ cup Parmesan cheese, grated
  • ¼ tsp Oregano, dried
  • ¼ tsp Basil , dried
  • ¼ tsp Red pepper flakes
  • To taste Salt
  • To taste Black pepper , freshly ground
  • For garnish Parsley, chopped

METHOD

  • Bring a large pot of salted water to a boil over high heat, cook pasta noodles to al dente and drain water. Return noodles to pot.
  • In a large skillet, melt butter over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute.
  • Whisk in all-purpose flour until lightly browned, about 1 minute. Gradually whisk in stock and cook, whisking constantly, until incorporated, about 1 to 2 minutes.
  • Stir in heavy cream, sun-dried tomatoes, Parmesan cheese, oregano, basil and red pepper flakes and continue to cook until slightly thickened, about 1 additional minute. Season with salt and black pepper to taste.
  • Stir in pasta and combine well. Garnish with parsley and serve.

NOTES

  • You can use any short pasta noodle you wish 
  • Additionally, you can add chicken or sausage 
  • Add additional vegetables if desired