Pasta with Spicy Sun Dried Tomato Cream Sauce
Creamy, bold, and packed with flavor, this Pasta with Spicy Sun-Dried Tomato Cream Sauce is a must-try for fans of indulgent yet easy-to-make meals. Featuring silky strands of pasta smothered in a velvety sauce made with sun-dried tomatoes, heavy cream, and Parmesan cheese, this dish gets a spicy kick from crushed red pepper flakes and aromatic depth from minced garlic. Ready in just 30 minutes, it's perfect for busy weeknights yet impressive enough for entertaining. Customize the pasta shape to your liking—whether it's fettuccine, penne, or spaghetti—and finish with fresh basil for a pop of color and freshness. This recipe is wonderfully versatile, offering irresistible flavors and a restaurant-quality feel straight from your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Pasta (e.g., fettuccine, penne, or spaghetti)
- 1 cup Sun-dried tomatoes (packed in oil)
- 1 cup Heavy cream
- 1 tsp Crushed red pepper flakes
- 3 large Garlic cloves
- 2 tbsp Olive oil (from the sun-dried tomato jar or fresh)
- 1 cup Parmesan cheese (grated)
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 2 tbsp Fresh basil (chopped, optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, prepare the sauce. Finely mince the garlic cloves and roughly chop the sun-dried tomatoes.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes, stirring occasionally.
Stir in the crushed red pepper flakes, followed by the heavy cream. Bring the mixture to a gentle simmer and cook for 4-5 minutes, stirring occasionally, until the sauce slightly thickens.
Mix in the grated Parmesan cheese, stirring until fully melted and incorporated. Add salt and black pepper to taste.
Add the cooked pasta to the skillet with the sauce. Toss to combine, ensuring the noodles are evenly coated. If needed, add reserved pasta water, a few tablespoons at a time, to loosen the sauce to your desired consistency.
Serve immediately, garnished with freshly chopped basil (if using) and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
3792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.6 g | 357% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 144% | |
| Sodium | 8159 mg | 355% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 37.7 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2854 mg | 220% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 7696 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
