Pin it
Sun-Dried Tomato Pasta is a quick and flavorful dish that's perfect for a cozy dinner at home. With a creamy sauce, bursts of tangy sun-dried tomatoes, and fresh spinach, this 30-minute recipe is both simple and elegant, making it a go-to for weeknight meals or casual entertaining.
A Restaurant-Worthy Dish at Home
I fell in love with this pasta the first time I made it. The way the tangy sun-dried tomatoes complement the rich cream sauce creates such incredible depth of flavor. Plus it comes together so quickly with ingredients I usually have on hand making it perfect for those nights when I want something that feels special but don't have hours to spend in the kitchen.
What You'll Need
- Pasta: 12 ounces of rigatoni or your favorite shape, cooked al dente for the best texture.
- Butter: 2 tablespoons for sautéing and building a creamy roux.
- Flour: 1 tablespoon, whisked into the butter to thicken the sauce.
- Garlic: 3 cloves, minced finely for a robust flavor.
- White Wine: 1/2 cup of a dry white wine like sauvignon blanc or pinot grigio. Substitute with chicken broth if preferred.
- Dijon Mustard: 1/2 teaspoon for depth of flavor without overpowering.
- Lemon Juice: 1 tablespoon to add a bright, acidic note to the dish.
- Italian Seasoning: 1 teaspoon for a fragrant herb blend.
- Sun-Dried Tomatoes: 1/2 cup, julienned for tangy, concentrated flavor.
- Heavy Cream: 3/4 cup for a decadent, silky sauce.
- Parmesan Cheese: 1/2 cup, freshly grated for the best melt and taste.
- Spinach: 2 cups of fresh spinach leaves to balance the richness.
- Salt & Pepper: To season the sauce to taste.
Let's Make It Together
- Cook the Pasta
- Boil 12 ounces of pasta in salted water according to package instructions. Drain and set aside.
- Prepare the Sauce
- Melt 2 tablespoons of butter in a skillet over medium heat. Add 1 tablespoon of flour and minced garlic, stirring until fragrant, about 1 minute.
- Build the Flavor Base
- Whisk in 1/2 cup white wine, 1/2 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 1 teaspoon Italian seasoning. Let the mixture reduce by half, about 3 minutes.
- Incorporate the Cream
- Stir in 3/4 cup heavy cream and 1/2 cup julienned sun-dried tomatoes. Cook for 5 minutes, stirring occasionally, until the sauce begins to thicken.
- Finish the Dish
- Add 1/2 cup freshly grated Parmesan and 2 cups fresh spinach. Stir until the spinach wilts. Toss the cooked pasta into the sauce, ensuring even coating. Season with salt and pepper to taste.
Making It Perfect
Through many batches of this pasta I've learned some important tricks. Always reserve a cup of pasta water before draining it can help thin out the sauce if needed. Grating your own Parmesan makes such a difference in how smoothly it melts into the sauce. And don't skip that touch of Dijon mustard it adds a subtle depth that really elevates the whole dish.
Keeping It Fresh
While this pasta is best enjoyed fresh it does keep nicely in the fridge for a few days. When reheating I add a small splash of cream or water to bring back that silky sauce consistency. Just warm it gently over low heat stirring occasionally to keep the sauce smooth and creamy.
Pin it
Frequently Asked Questions
- → What kind of sun-dried tomatoes should I use?
- You can use either dry or oil-packed sun-dried tomatoes. If using oil-packed, be sure to drain them well before adding to the dish.
- → Can I substitute the wine?
- Yes, you can substitute the white wine with chicken broth for an alcohol-free version that maintains the flavor depth.
- → Why reserve pasta water?
- Keeping some pasta water before draining allows you to thin the sauce if it becomes too thick, while maintaining its creamy texture.
- → Why cook pasta al dente?
- Al dente pasta maintains better texture and won't become mushy when tossed with the hot sauce.
- → Can I substitute the cream?
- Heavy cream or whipping cream works best for this sauce as it creates the richest texture and won't curdle when heated.