Penne with Sun-Dried Tomato Cream Sauce
Tender penne pasta tossed in a velvety, tangy cream sauce studded with intensely flavorful sun-dried tomatoes. A quick weeknight dinner that feels elegant enough for company, with garlic, parmesan, and fresh basil tying everything together beautifully.
For 4 servings
- boil · ~12 min
Boil the penne in salted water.
1.Bring a large pot of water to a rolling boil.2.Add 1 tablespoon salt to the water.3.Cook penne until al dente, about 1 minute less than package directions.4.Reserve ½ cup pasta water, then drain the rest.TIPThe pasta water should taste like the sea — this seasons the penne from the inside out. - saute · ~2 min
Sauté garlic and sun-dried tomatoes.
1.Melt butter in a large skillet over medium heat.2.Add minced garlic and chopped sun-dried tomatoes.3.Sauté for 1 to 2 minutes until the garlic is fragrant.TIPDon't let the garlic brown — it turns bitter quickly. Keep the heat at medium. - simmer · ~3 min
Build the cream sauce.
1.Pour in the heavy cream and stir to combine.2.Add a pinch of salt, black pepper, and chili flakes if using.3.Let the sauce gently bubble for 2 to 3 minutes until slightly thickened.TIPSimmer, don't boil — high heat can cause the cream to separate or scorch. - mix · ~1 min
Toss pasta with the sauce.
1.Add the drained penne directly into the skillet with the cream sauce.2.Sprinkle in the grated parmesan.3.Pour in a splash of reserved pasta water and toss vigorously until the sauce clings to every piece.TIPThe starchy pasta water is your secret weapon — it loosens the sauce and helps it emulsify. - garnish
Finish with basil and serve.
Scatter torn basil leaves over the pasta and grate extra parmesan on top. Serve immediately in warm bowls.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve a full 1/2 cup of pasta water before draining — you may not need it all, but it saves the sauce if it gets too thick.
- 2Use freshly grated parmesan, not pre-shredded, for a smoother melt and creamier sauce.
- 3Drain the oil-packed sun-dried tomatoes well to prevent the sauce from becoming greasy.
- 4Toss the pasta and sauce over low heat, using tongs, to coat every piece evenly without breaking the noodles.
- 5Let the sauce bubble just until it coats the back of a spoon — over-reducing makes it heavy instead of silky.
- 6Warm your serving bowls in a low oven or with hot water so the pasta stays hot longer at the table.
Adapt it for your goals.
High-protein
Add 200g of grilled chicken or cooked shrimp in step 4 along with the pasta — it turns the dish into a complete one-pan meal.
low oilLow-oil
Use dry-packed sun-dried tomatoes instead of oil-packed, and rehydrate them in hot water for 10 minutes before chopping. This cuts back on fat while keeping the tomato flavor.
veganVegan
Substitute butter with olive oil, heavy cream with full-fat oat or coconut cream, and parmesan with 3 tablespoons of nutritional yeast for a dairy-free, savory sauce.
gluten freeGluten-free
Swap penne for a gluten-free pasta (brown rice or lentil-based works best) and cook it strictly to al dente — gluten-free pasta softens faster in sauce.
Why this is on our healthy list.
Rich in Lycopene
Sun-dried tomatoes are packed with lycopene, an antioxidant linked to heart health, and the cream in this sauce helps your body absorb it more effectively.
Source of Calcium
Parmesan and heavy cream provide a substantial amount of calcium, which supports strong bones and teeth.
Good Source of Protein
Penne and parmesan together contribute plant and dairy protein, making this a satisfying meal that helps maintain muscle.
Frequently asked questions
Yes, but rehydrate them in hot water for 10–15 minutes first, and add a little olive oil to the pan to compensate for the missing oil needed for sautéing.
