Dessert

Sun-Dried Tomato Cream Sauce: 20-Minute Pasta Sauce Recipe

Name: Sun-Dried Tomato Cream Sauce: 20-Minute Pasta Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 1 tbsp oil from the sun-dried tomato jar; 3 cloves garlic, finely minced; ½ cup sun-dried tomatoes in oil, drained and chopped; ¼ cup chicken or vegetable broth; 1 cup heavy cream; ½ tsp Italian seasoning; ½ cup Parmesan cheese, freshly grated; ¼ cup fresh basil, chopped; Handful fresh spinach (optional); Salt, to taste; Black pepper, to taste

Byluca Carter November 13, 2026November 13, 2026

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Introduction

This sun-dried tomato cream sauce comes together in about 20 minutes and coats pasta with a tangy yet creamy richness. It’s versatile, pairing well with penne, fettuccine, or gnocchi, and welcomes additions like spinach, chicken, or shrimp. A simple skillet method keeps the flavors bright and the texture smooth.

A hearty pasta dish sits in a white plate on a white marbled texture surface. The dish shows several intertwined layers: layer 1 is pale yellow spaghetti noodles with a glossy sauce, forming the base; layer 2 adds a creamy orange sauce clinging to the strands; layer 3 includes bright green wilted spinach leaves scattered through the noodles; layer 4 features deep red sun-dried tomatoes and small bits of red pepper for color and texture; and a final dusting layer of grated pale cheese speckles over the top. The noodles look soft and slippery, the greens are slightly wilted and shiny, the tomatoes are chewy and bright, and the cheese adds a fine granular finish across the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil from the sun-dried tomato jar
3 cloves garlic (finely minced)

½ cup sun-dried tomatoes in oil (drained and chopped)
¼ cup chicken or vegetable broth (for deglazing)

1 cup heavy cream
½ tsp Italian seasoning

½ cup Parmesan cheese (freshly grated)
¼ cup fresh basil (chopped)
handful fresh spinach (optional)

salt (to taste)
black pepper (to taste)

Instructions

Step 1: Heat the sun-dried tomato oil in a large skillet over medium heat.

Step 2: Add the garlic and sauté for 30 seconds, until fragrant.
Step 3: Add the chopped sun-dried tomatoes and cook for 1 more minute.
Step 4: Pour in the broth and scrape the browned bits from the pan bottom with a wooden spoon.

Step 5: Bring the broth mixture to a simmer and let it reduce by half.
Step 6: Lower the heat and stir in the heavy cream and Italian seasoning.
Step 7: Gently heat the sauce for 2–3 minutes without boiling, until it starts to thicken.

Step 8: Remove the skillet from the heat and stir in the grated Parmesan until smooth and melted.
Step 9: If using, stir in the fresh spinach until wilted.
Step 10: Stir in the fresh basil, season with salt and black pepper to taste, and serve immediately.

Tips & Variations

Stir in chopped fresh basil just before serving for a bright herbal note.
Keep the sauce at a gentle simmer after adding cream to avoid curdling.
Loosen the sauce with a splash of broth or pasta water if it thickens too much.

For dairy-free, substitute a creamy plant-based option and omit Parmesan, adjusting with salt to taste.

Storage

Store the sauce in the refrigerator, covered, for up to 4 days. Reheat gently on the stove, stirring until smooth; avoid boiling. The sauce can be prepared ahead and used as a component of a pasta dish.