Creamy Sun-Dried Tomato Pasta is a restaurant-quality Italian-inspired dish that comes together in just 20 minutes using one pot, making it the ultimate weeknight dinner when you need something impressive but don’t have time for complicated cooking. This luxurious pasta features perfectly cooked penne tossed in a silky cream sauce infused with garlic and parmesan, studded with tangy, intensely flavored sun-dried tomatoes that provide bursts of concentrated sweetness and acidity in every bite. Fresh spinach wilts into the hot pasta at the end, adding vibrant color, nutritional value, and subtle earthy flavor that balances the richness of the cream. The sun-dried tomatoes bring sophisticated depth that elevates this beyond basic pasta, while the one-pot method means minimal cleanup after dinner, letting you enjoy a gourmet meal without facing a mountain of dishes or spending your entire evening in the kitchen.
Why You’ll Love This Recipe
This one-pot method eliminates the need to dirty multiple pans or drain pasta in a colander, cutting prep and cleanup time dramatically while creating creamier sauce that clings to every piece of pasta. The recipe takes just 20 minutes from start to finish, making it faster than ordering takeout and perfect for busy weeknights when everyone is hungry but time is limited. Sun-dried tomatoes packed in oil provide intense concentrated tomato flavor that’s far more sophisticated than canned tomato sauce, adding restaurant-quality depth without requiring fresh tomatoes or long cooking times. The pasta water starch combines with cream and parmesan to create naturally thick, glossy sauce that coats noodles perfectly without needing flour or cornstarch thickeners. This versatile base accepts endless variations including grilled chicken, shrimp, mushrooms, or different vegetables, letting you customize based on what’s in your refrigerator or personal preferences.
The Science of Creamy Pasta Sauce
Pasta water contains dissolved starch from cooking noodles that acts as natural emulsifier, helping fat and water blend into smooth sauce. Parmesan cheese releases glutamates when heated, creating savory umami flavor that makes sauce taste richer and more complex. Sun-dried tomatoes have concentrated sugars from dehydration that caramelize slightly when heated, adding deep sweetness that balances acidity. Heavy cream provides milk fat that creates luxurious mouthfeel and prevents sauce from tasting watery or thin. Cooking pasta directly in sauce allows starch absorption that makes noodles creamier than draining and rinsing, which washes away surface starch.
Ingredients You Need
- Penne Pasta: 12 oz dried
- Olive Oil: 2 tablespoons for sautéing
- Garlic: 4 cloves minced for flavor
- Sun-Dried Tomatoes: 1 cup packed in oil, drained and chopped
- Heavy Cream: 1 cup for richness
- Chicken or Vegetable Broth: 1 cup for cooking pasta
- Parmesan Cheese: 1 cup freshly grated
- Fresh Spinach: 3 cups packed
- Salt: 1 teaspoon or to taste
- Black Pepper: ½ teaspoon freshly ground
- Italian Seasoning: 1 teaspoon for herbs
- Red Pepper Flakes: ¼ teaspoon for heat (optional)
- Fresh Basil: for garnish
How to Make It (Step-by-Step)
Step 1: Heat olive oil in a large, deep skillet or wide pot over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned. Add chopped sun-dried tomatoes and cook for 1 minute, stirring constantly to release their flavor into the oil.
Step 2: Add dried penne pasta directly to the skillet along with chicken broth, heavy cream, salt, black pepper, and Italian seasoning. Stir everything together to combine. Increase heat to high and bring mixture to a boil, stirring occasionally to prevent pasta from sticking to the bottom of the pan.
Step 3: Once boiling, reduce heat to medium-high and cook uncovered for 12-15 minutes, stirring frequently, until pasta is al dente and most of the liquid has been absorbed. The sauce should look creamy but slightly loose since it will thicken more as it sits. If sauce gets too thick before pasta finishes cooking, add pasta cooking water or extra broth ¼ cup at a time.
Step 4: Remove skillet from heat and immediately stir in freshly grated parmesan cheese, mixing vigorously until cheese melts completely and sauce becomes smooth and glossy. Add fresh spinach and stir until it wilts into the hot pasta, about 1-2 minutes. The residual heat will soften spinach perfectly without making it slimy or overcooked.
Step 5: Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired. Let pasta rest for 2-3 minutes to allow sauce to thicken to perfect consistency. Serve immediately in shallow bowls, garnished with extra parmesan, fresh basil leaves, and a drizzle of oil from sun-dried tomato jar for extra flavor.
3 Mistakes That Ruin Creamy Sun-Dried Tomato Pasta
- Using Pre-Grated Parmesan from a Container: Pre-shredded parmesan contains cellulose (anti-caking agents) that prevents it from melting smoothly, creating grainy, sandy sauce texture instead of silky creaminess. Always buy a block of real Parmigiano-Reggiano and grate it yourself just before adding to pasta. Freshly grated cheese melts beautifully and creates glossy, restaurant-quality sauce that clings perfectly to noodles.
- Adding Spinach Too Early: If you add spinach while pasta is still cooking on high heat, it becomes mushy, slimy, and loses its vibrant green color, turning army-green and unappetizing. Always wait until pasta is fully cooked and you’ve removed the pan from heat before stirring in spinach. The residual heat from hot pasta and sauce will wilt spinach perfectly in 1-2 minutes while maintaining bright color and fresh texture.
- Letting Sauce Boil After Adding Cream: Once you add heavy cream to the pan, never let it come to a full rolling boil or the cream can break and separate, creating greasy, curdled sauce with an unpleasant texture. Keep heat at medium or medium-high where liquid simmers gently with small bubbles. If sauce accidentally boils too hard and looks broken, remove from heat immediately and whisk vigorously while adding 2-3 tablespoons of reserved pasta water to bring it back together.
What to Serve with 20-Minute Creamy Sun-Dried Tomato Pasta
This elegant pasta is perfect for busy weeknight dinners or casual entertaining. Serve alongside The Ultimate Homemade Garlic Bread and The Best Crispy Chicken Caesar Salad for a complete Italian-inspired meal that feels special but comes together in under 30 minutes.
FAQ
20-Minute Creamy Sun-Dried Tomato Pasta (One-Pot Recipe)
Ingredients
Method
- Step 1: Heat olive oil in a large, deep skillet or wide pot over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned. Add chopped sun-dried tomatoes and cook for 1 minute, stirring constantly to release their flavor into the oil.Step 2: Add dried penne pasta directly to the skillet along with chicken broth, heavy cream, salt, black pepper, and Italian seasoning. Stir everything together to combine. Increase heat to high and bring mixture to a boil, stirring occasionally to prevent pasta from sticking to the bottom of the pan.Step 3: Once boiling, reduce heat to medium-high and cook uncovered for 12-15 minutes, stirring frequently, until pasta is al dente and most of the liquid has been absorbed. The sauce should look creamy but slightly loose since it will thicken more as it sits. If sauce gets too thick before pasta finishes cooking, add pasta cooking water or extra broth ¼ cup at a time.Step 4: Remove skillet from heat and immediately stir in freshly grated parmesan cheese, mixing vigorously until cheese melts completely and sauce becomes smooth and glossy. Add fresh spinach and stir until it wilts into the hot pasta, about 1-2 minutes. The residual heat will soften spinach perfectly without making it slimy or overcooked.Step 5: Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired. Let pasta rest for 2-3 minutes to allow sauce to thicken to perfect consistency. Serve immediately in shallow bowls, garnished with extra parmesan, fresh basil leaves, and a drizzle of oil from sun-dried tomato jar for extra flavor.
Notes
