Recipes › Sauce › Creamy Tuscan Sauce Recipe

Creamy Tuscan Sauce Recipe

Recipe by Pedro M. A. Neves

This Creamy Tuscan Sauce combines sun-dried tomatoes, fresh garlic, and a silky cream base to create an elegant accompaniment for pasta or chicken. Rooted in the rustic cooking traditions of Tuscany, this sauce balances tangy tomato notes with rich, velvety cream and aromatic herbs. Perfect for weeknight dinners or entertaining, it comes together in under 30 minutes.

Ingredients

• 60 ml (1/4 cup) extra virgin olive oil
• 4 cloves garlic, minced
• 120 g (3/4 cup) sun-dried tomatoes packed in oil, chopped
• 240 ml (1 cup) heavy cream
• 120 ml (1/2 cup) chicken or vegetable broth
• 50 g (1/2 cup) grated Parmigiano-Reggiano cheese
• 15 g (1/4 cup) fresh basil leaves, roughly torn
• 10 g (2 tablespoons) fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 240 g (8 oz) pasta of choice, uncooked

Instructions

1. Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain and set aside.

2. While pasta cooks, heat olive oil in a large saucepan over medium heat for 1 minute until shimmering.

3. Add minced garlic to the hot oil and sauté for 1-2 minutes, stirring frequently, until fragrant and light golden.

4. Stir in the chopped sun-dried tomatoes and red pepper flakes, cooking for 2 minutes to release their oils and flavors.

5. Pour in the heavy cream and broth, stirring gently to combine. Bring to a gentle simmer and cook for 4-5 minutes, stirring occasionally, until slightly thickened.

6. Remove from heat and stir in the Parmigiano-Reggiano cheese until fully melted and incorporated, creating a smooth sauce.

7. Fold in the fresh basil and parsley, then season with salt and black pepper to taste. If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.

8. Add the cooked pasta to the sauce and toss gently for 1-2 minutes until fully coated and warmed through.

Substitutions

• Use half-and-half instead of heavy cream for a lighter version with fewer calories.
• Substitute sun-dried tomatoes with fresh roasted red peppers for a sweeter, less intense flavor.
• Replace heavy cream with cashew cream (soaked cashews blended with broth) for a dairy-free option.
• Use nutritional yeast or pecorino Romano instead of Parmigiano-Reggiano for variation.

Tips

• Do not boil the sauce vigorously once cream is added, as high heat can cause separation. Keep the simmer gentle and consistent.
• For deeper flavor, use sun-dried tomatoes packed in herbed oil rather than plain oil, as the herbs infuse the sauce.
• Reserve pasta water before draining—the starch helps the sauce cling to the pasta and allows you to adjust consistency easily.
• Prepare all ingredients before heating oil to prevent garlic from browning too much while you chop other components.

The Creamy Tuscan Sauce draws inspiration from the region's abundant sun-dried tomatoes and rich dairy traditions, though cream-based sauces are more common in Northern Italy while Tuscany traditionally favors olive oil. Modern Tuscan cooking has embraced this creamy style as a contemporary celebration of local ingredients.

You might also like

Easy Creamy Pesto Recipe

22 min · Sauce

Easy Marinara Sauce Recipe

25 min · Sauce

Faux Pesto Recipe

15 min · Sauce

Garlic Parmesan Cream Sauce Recipe

17 min · Sauce