This Spaghetti Sun-Dried Tomato Cream Sauce recipe delivers a restaurant-quality dish in under 30 minutes, making it the perfect solution for busy weeknights. With its rich, creamy, and intensely flavorful profile, this pasta dish is a guaranteed crowd-pleaser and a fantastic way to elevate your weeknight dinner routine.
Key Ingredients for Spaghetti Sun-Dried Tomato Cream Sauce
- 1 pound spaghetti
- 1 tablespoon olive oil (plus extra for drizzling)
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
How to Make Spaghetti Sun-Dried Tomato Cream Sauce
This Spaghetti Sun-Dried Tomato Cream Sauce is incredibly easy to make, promising a meal that is both delicious and satisfying with minimal effort. The star of the show is the velvety, sun-dried tomato-infused cream sauce that coats every strand of perfectly cooked spaghetti, creating a rich texture and a burst of savory flavor. Preparation time for this delightful dish is approximately 25 minutes, making it ideal for those evenings when time is of the essence.
Step-by-Step Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the spaghetti and set aside.
- Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Sun-Dried Tomatoes and Spice: Stir in the chopped sun-dried tomatoes and red pepper flakes (if using). Cook for another 2-3 minutes, allowing the tomatoes to soften and their flavor to infuse the oil.
- Create the Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Incorporate Parmesan and Pasta Water: Reduce the heat to low and gradually stir in the grated Parmesan cheese until it’s melted and the sauce is smooth. Add 1/4 cup of the reserved pasta water to the sauce, stirring to combine. This will help emulsify the sauce and give it a luscious consistency.
- Season and Combine: Taste the sauce and season generously with salt and freshly ground black pepper as needed. Add the drained spaghetti to the skillet with the sauce. Toss gently to coat all the strands of pasta evenly. If the sauce seems too thick, add a little more reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Serve: Divide the Spaghetti Sun-Dried Tomato Cream Sauce among serving bowls. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese, and a drizzle of olive oil if desired. Serve immediately.
Why You’ll Love This Spaghetti Sun-Dried Tomato Cream Sauce
You’ll absolutely adore this Spaghetti Sun-Dried Tomato Cream Sauce for its unbelievably rich and savory flavor profile. The sun-dried tomatoes lend a unique, intensified sweetness and tang that beautifully complements the creamy, decadent sauce, making it a sophisticated yet incredibly comforting dish. Unlike many pasta dishes that rely on heavy meat sauces, this vegetarian option offers a surprisingly satisfying and elegant experience, proving that simple ingredients can create extraordinary taste sensations.
Furthermore, this recipe is a fantastic way to save money while enjoying a gourmet meal at home. Forget expensive restaurant markups; you can recreate this deliciousness with a minimal grocery bill. It’s a wallet-friendly alternative that doesn’t compromise on flavor or quality. This dish rivals the richness of a classic Alfredo but with an added layer of complex, sun-kissed tomato goodness that is truly addictive. Give this incredible Spaghetti Sun-Dried Tomato Cream Sauce a try tonight – your taste buds will thank you!
Storing and Reheating Tips
Leftover Spaghetti Sun-Dried Tomato Cream Sauce can be stored in an airtight container in the refrigerator for up to 3 days. For optimal freshness, it’s best to store the sauce and pasta separately if possible, but storing them together is also perfectly fine. Avoid leaving the dish at room temperature for more than two hours to prevent spoilage.
To reheat, gently warm the pasta and sauce in a skillet over low heat, adding a splash of milk or a bit more reserved pasta water to help loosen the sauce and restore its creamy consistency. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring each time, until heated through. Freezing is also an option; wrap individual portions tightly in plastic wrap and then aluminum foil, and freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Spaghetti Sun-Dried Tomato Cream Sauce is a culinary gem that’s both simple to make and incredibly satisfying. Its vibrant flavors and creamy texture are sure to impress, making it a go-to for any occasion. Whip up this delightful pasta dish tonight and experience a little bit of everyday luxury!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Spaghetti Sun-Dried Tomato Cream Sauce
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the spaghetti and set aside.1 pound spaghetti
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 4 cloves garlic
- Stir in the chopped sun-dried tomatoes and red pepper flakes (if using). Cook for another 2-3 minutes, allowing the tomatoes to soften and their flavor to infuse the oil.1/2 cup sun-dried tomatoes packed in oil, 1/2 teaspoon red pepper flakes
- Pour in the heavy cream and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce begins to thicken slightly.1 1/2 cups heavy cream
- Reduce the heat to low and gradually stir in the grated Parmesan cheese until it’s melted and the sauce is smooth. Add 1/4 cup of the reserved pasta water to the sauce, stirring to combine. This will help emulsify the sauce and give it a luscious consistency.1/2 cup grated Parmesan cheese, 1/4 cup reserved pasta water
- Taste the sauce and season generously with salt and freshly ground black pepper as needed. Add the drained spaghetti to the skillet with the sauce. Toss gently to coat all the strands of pasta evenly. If the sauce seems too thick, add a little more reserved pasta water, a tablespoon at a time, until you reach your desired consistency.1 pound spaghetti, salt, freshly ground black pepper, 1/4 cup reserved pasta water
- Divide the Spaghetti Sun-Dried Tomato Cream Sauce among serving bowls. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese, and a drizzle of olive oil if desired. Serve immediately.fresh basil leaves, 1/2 cup grated Parmesan cheese, 1 tablespoon olive oil