Creamy Sun Dried Tomato Pasta
A rich and comforting pasta dish featuring creamy cheese, savory sun-dried tomatoes, and a hint of spice, perfect for any occasion.
Equipment
- Large Pot
- Large Skillet
- Whisk
Ingredients
- 8 oz. penne pasta
- 2 Tbsp. unsalted butter
- 3 cloves garlic minced
- 2 Tbsp. all-purpose flour
- 1/2 cup chicken broth or white wine if preferred
- 1 cup heavy cream
- 1/4 cup sun-dried tomatoes julienned in olive oil, drained
- 1/2 cup shredded mozzarella cheese
- 1/4 cup freshly grated parmesan
- 1/4 tsp. dried oregano
- 1/4 tsp. red pepper flakes adjust to taste
- 1 small handful fresh basil chopped finely
Instructions
- Bring a large pot of salted water to a boil and cook penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
- Sprinkle in flour and whisk constantly for about a minute until lightly browned.
- Gradually add chicken broth (or wine), whisking continuously until smooth. Stir in heavy cream, sun-dried tomatoes, mozzarella, parmesan, oregano, and red pepper flakes. Cook for another minute until slightly thickened.
- Add chopped basil and season with salt and black pepper. Toss cooked pasta in the sauce, adding reserved pasta water as needed to reach desired consistency.
- Serve immediately, garnished with extra parmesan and basil if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, adding a splash of cream or broth.